Easy Strawberry Jam

1. Place two small plates in the freezer.
2. Mash the strawberries in a large saucepan using a potato masher or fork.
3. Stir in the sugar and lemon juice.
4. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
5. Skim off any foam that rises to the surface.
6. Continue cooking for about 10 minutes, stirring often.
7. To test for doneness, spoon a small amount of jam onto one of the chilled plates. Let it sit for 30 seconds, then tilt the plate. If the jam slowly wrinkles or moves very little, it is ready. If it runs quickly, continue cooking and test again every 2 minutes.
8. Transfer the jam to clean jars and cool to room temperature.
9. Refrigerate until ready to use.

Notes

• Makes about 2½ cups.
• Store in the refrigerator for up to 3 weeks.
• This is a refrigerator jam and is not intended for long-term shelf storage through canning.