Fresh Strawberry Jam

Prepare the Pectin Purée: In a saucepan, combine chopped apples, water, and chopped lemon. Bring to a boil over high heat, then reduce heat to medium. Cover and cook, stirring occasionally, until the fruit is very soft and collapsed. (Approximately 30 minutes)

Strain the Mixture: Strain the apple mixture through a fine-mesh sieve into a bowl, separating the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard the pulp and seeds. Aim for about 1 ½ cups of pectin purée.

Purée the Strawberries: Place hulled strawberries in the bowl of a food processor and pulse until puréed. (Approximately 1 minute)

Combine and Simmer: Transfer the strawberry purée to a saucepan. Attach a candy thermometer to the saucepan. Add the pectin purée and stir in 1 cup of sugar. Bring to a simmer over medium-high heat, then reduce heat to medium and simmer for about 15 minutes, skimming off any foam. Adjust heat as necessary to ensure the mixture simmers gently without boiling over.

Add Remaining Sugar: Stir in the remaining 1 ¼ cups of sugar.

Cook to Setting Point: Cook, stirring often, until the mixture reaches 220 degrees F (105 degrees C). (Approximately 50 to 60 minutes)

Finish and Cool: Remove from heat and whisk in the lemon juice.

Prepare Jars: Meanwhile, inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse the jars in simmering water until the jam is ready. Wash new, unused lids and rings in warm soapy water.

Fill Jars: Pack the hot jam into the hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue.

Seal and Refrigerate: Cool to room temperature uncovered. Place lids on the jars and screw rings on tightly. Refrigerate before serving to allow the sugar and pectin to thicken the jam. (1 to 2 days)