• Prepare the strawberries buy cutting off the tops.
• Place the strawberries, sugar, juice squeezed from lemon, and salt to medium sauce pan over medium low heat. Stir it regularly.
• Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, drop the heat to low and let simmer until it thickens to desire.
• Remove and let cool. Place in jar and store in fridge for up to 3 months.

For canning:

• Clean and sterilize your jars by washing them in hot, soapy water, rinse them well, and then boiling them in a pot of water for about 15 minutes. (Make sure the jars are completely dry before filling them.)
• Once your jam has cooled, fill your jars. It's important to leave about 1/4 inch of headspace at the top of the jar. This will allow the jam to expand as it cools following the sealing process.
• After filling jars, wipe off any excess jam from the rims with a clean, damp cloth to ensure a tight seal.
• Place the lids on the jars, ensuring they are centered and flat. Twist on the screw bands until they are “finger tip” tight. You don't want to over-tighten the lids, air needs to be able to escape during the canning process.
• Place the filled jars back into the boiling water bath, ensuring they are covered with at least one inch of water. Boil times for 12oz and under boils for 10 minutes, for 16 oz boil for 15 minutes and for 32 oz boil for 25 minutes. Add 2 minutes of Billie time per 1,000 feet above sea level.
• Once the jars have finished processing, remove them from the water using a jar lifter and allow them to cool on a towel or rack for about 24 hours. Once cooled, check to ensure each jar has sealed properly by pressing on the center of the lid - if it pops up, it has not sealed and should be refrigerated and used first.
• Store the jars in a cool, dry place and let them set for about two weeks before using. This allows the flavors to develop. Your jam should keep for up to a year when stored properly.