Sun-Kissed Strawberry Delight Jam

1.In a large bowl, combine the hulled and halved strawberries with the granulated sugar. Gently toss to coat the strawberries in sugar and let them sit for about 30 minutes to release their juices.

2.Transfer the strawberry mixture to a large saucepan and add the fresh lemon juice, vanilla extract, and salt. If you prefer a thicker jam, stir in the pectin at this stage.

3.Heat the mixture over medium heat, stirring frequently until the sugar dissolves and the strawberries start to break down, about 10 minutes.

4.Increase the heat to medium-high and bring the mixture to a rolling boil. Continue to boil for about 10-15 minutes, stirring occasionally, until the jam thickens and reaches your desired consistency. You can test the thickness by placing a spoonful on a cold plate and checking if it holds its shape.

5.Once thickened, remove the saucepan from heat and let the jam cool for a few minutes before transferring it to sterilized jars.

6.Seal the jars tightly and let them cool completely at room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.