Wash the strawberries thoroughly. pat dry 2-3 times in the kitchen towels,changing the towels. Hull the strawberries and chop them very finely. Fan dry the chopped fruit for 30 minutes. Keep a small plate in freezer to check the consistency of jam

Now measure the chopped fruit,if you have 3 cups of fruit,you can use 3 cups or 2 3/4 cup sugar.

Heat a heavy kadai or pan and add the sugar and chopped fruit. Mix well.

Start cooking in low flame,keep stirring from time to time.

You can use a masher to mash the fruit while the jam is cooking.

After 5-6 minutes,the sugar will start to boil and release water and foam up well. At this stage add lemon juice and mix well. Stir and continue to cook in low flame.

The sugar will start to thicken and the jam will begin to set and the color will turn dark. At this stage the the plate from freezer and add a drop of jam on it. If it remains undisturbed and set when you shake the plate,your jam is in correct stage,if you find it runny cook for 2-3 more minutes and check again.

Keep a very clean,distilled and absolutely dry jar ready to store the jam.

Once the jam reaches the correct stage,transfer it to the clean jar and store ina cool dry place. Your homemade strawberry jam is ready to serve.