Begin by washing the strawberries thoroughly under cool water. Remove the stems and any bruised parts.

Place the strawberries in a large pot and mash them with a potato masher for a chunkier texture. If you prefer smoother jam, you can leave some strawberries whole.

Add the granulated sugar, lemon juice, and salt to the pot with the strawberries. Stir well to combine.

Cook the mixture over medium heat, stirring frequently until the sugar dissolves.

Increase the heat to medium-high and bring the mixture to a rolling boil. Cook for about 15-20 minutes, stirring occasionally, until the jam thickens.

Once the jam has reached the desired consistency, remove the pot from the heat.

Carefully ladle the hot jam into the sterilized jar, leaving a small amount of space at the top.

Seal the jar with a lid and let it cool to room temperature before storing it in the refrigerator.

This jam can be stored in the refrigerator for up to 2-3 weeks or processed for longer storage using canning methods.

Feel free to adjust sweetness by reducing or increasing the amount of sugar to suit your taste.

Experiment with other fruits like raspberries or blueberries for unique flavor variations.