Wash the strawberries well and hull them. Hulls look fancy, but they’re just green hats you’ll toss away. Chop them into bite-sized pieces.

Combine strawberries, sugar, lemon juice, lemon zest (if using), and a pinch of salt in a heavy-bottomed pot. Stir to coat the berries and let them macerate for 15 minutes. Your kitchen should smell like summer and a tiny hint of citrus swagger.

Place the pot over medium heat. Bring to a gentle boil, then reduce to a simmer. Stir often to prevent sticking and scorching on the bottom. You’ve got this—no need to channel your inner pirate and rush it.

Skim off any foam that rises to the top. It’s just air, sugar, and a little strawberry drama—get rid of it so your jam looks glossy.

Continue simmering until the jam thickens to your preferred consistency, about 15–20 minutes. To test, put a small spoonful on a chilled plate; if it wrinkles, you’re done. If not, give it a few more minutes and stir.

Remove from heat and let cool a bit. If you’re canning, ladle into hot jars and seal. If you’re not canning, transfer to a clean jar or container and refrigerate. Consume within a few weeks for best flavor strike!