• Wash and cut the strawberries into halves, remove the hulls and green tops.
  
• Place strawberries into a pot and cover them with sugar. Bring to a simmer and cook for about 20 minutes. As it simmers, stir the jam occasionally to prevent burning. Turn off and set aside, let it cool down.
  
• Repeat the process 5-7 more times, or until the desired consistency has been reached. Keep in mind, jam does thicken as it cools down.
  

Canning Strawberry Jam

• Sterilize your jars to prepare them for canning. Preheat the oven to 215°F. Wash the jars and lids with soap and water. Place jars directly on the oven rack. Allow them to bake for 20 minutes, or until they are completely dry and free of water droplets.
• Once you bring your jam to its last boil, add piping hot jam directly into the hot, sterilized jars. Cover each jar with a lid. Turn the jars upside down and let them sit at room temperature for an hour. Store jars in a cool place.