Prepare the berries: Hull strawberries, crush them, and measure out 4 cups. Yes, you can mash with a fork or pulse briefly in a blender—your call.

Make a berry juice base: In a saucepan, combine crushed berries, water, lemon juice, sugar, and a pinch of salt. Bring to a gentle simmer for about 5 minutes. Stir occasionally so nothing sticks to the bottom like a clingy ex.

Bloom the thickener: If you’re using agar-agar, whisk it into the hot mixture and simmer for another 2 minutes to dissolve. If gelatin, sprinkle over cold water to bloom, then stir in until dissolved. Don’t skip this step or you’ll end up with watery jelly—no one wants that.

Strain (optional): For a smoother jelly, strain out seeds and pulp. If you love texture, skip this and embrace the rustic charm.

Chill and set: Return liquid to the stove, then simmer for 1–2 minutes more. Pour into a clean jar or mold, cool to room temperature, then refrigerate at least 2 hours until firm.

Test for set: Gently wiggle the jar. If it jiggles nicely and holds shape, you’re done. If it’s runny, give it another hour in the fridge.