Start by washing the strawberries thoroughly. I like to place them in a colander under cool running water.  Next, remove the green tops (hulled) and slice them into halves or quarters, depending on your preference. The smaller the pieces, the faster they will break down during cooking!

In a large, heavy-bottomed pot, combine the sliced strawberries and lemon juice. Allow the strawberries to sit for about 10-15 minutes so they release some of their juices.  Then, add the sugar gradually. Stir until the sugar is fully dissolved. This step is crucial; you don’t want grainy jam!

Place the pot over medium heat. Gradually bring the mixture to a boil, stirring constantly. This part is pretty fun! You’ll witness the strawberries bubbling while filling your kitchen with that irresistible scent. After it reaches a rolling boil, let it cook for about 10-15 minutes. Stir occasionally to avoid sticking. The jam will start to thicken a bit; you can check its consistency by running a spoon through it. If it holds together, you’re on the right track!

To test the jam's readiness, place a spoonful on a chilled plate. Allow it to sit for a moment before tilting the plate. If it holds shape without running, you’re good to go! If it’s too runny, cook for a minute or two longer while stirring.

Once the jam reaches the desired consistency, remove it from the heat. Stir in the unsalted butter and vanilla extract, which will help smooth out the texture and enhance flavor.

Pour the hot jam into sterilized jars, leaving some space at the top. Seal them tightly with lids. You can process them in a hot water bath for about 10 minutes if you want to store them long-term. If you’re planning to eat them right away, let them cool, then place them in the fridge.