Easy Strawberry Jam

First, in a blender, puree 250 g (2 cups) of fresh strawberries until smooth. Set aside.

Next, in a large saucepan, combine the remaining cups of strawberries, white sugar, lemon juice, and zest. Use a fork to roughly crush the strawberries.

Then, add the strawberry puree to the mixture. Heat over medium heat and bring to a boil, stirring constantly.

Reduce the heat to medium-low and let it simmer for about 45 minutes or until a candy thermometer reads 106°C (224°F) or passes the plate test (see notes). Skim carefully during cooking.

Pour the hot strawberry jam into airtight containers. Let it cool and store in the refrigerator or freezer.