8 cups (1 kg) fresh strawberries, hulled and quartered

4 cups (840 g) sugar

¼ cup (60 ml) lemon juice

In a blender, purée 2 cups of the strawberries until smooth. Set aside the coulis.

In a large saucepan, combine the remaining strawberries, the sugar and lemon juice. With a potato masher, roughly crush the strawberries.

Add the strawberry coulis and bring to a boil over medium heat, stirring frequently while scraping the sides and bottom of the saucepan. Let simmer over medium-low heat for about 15 minutes, or until a candy thermometer reads 224°F (106°C) or the jam passes the Plate Test (see below). Skim carefully while cooking.

Pour into airtight containers. Let cool, then refrigerate. The jam will keep for several weeks in the fridge or 6 months in the freezer. You can also pour the jam into hot sterilized jars, then submerge the jars in boiling water for 10 minutes. This added step will ensure a long shelf life.

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