Wash and slice 1 LB. fresh strawberries, removing the hulls and green tops.

Add them to a saucepan, and mix 1 1/2 cup white sugar in well.

Stir continually over medium heat, and bring the strawberries to boil.

Once boiling, add 2 tablespoons lemon juice and ½ teaspoon lemon zest (if using).

Boil for about 15 minutes, or until the jam reaches 220°F.

Stir often, to make sure the jam doesn’t burn.

Pour into a jar and allow to cool.

Cover and refrigerate. Use within about 2 weeks

Culinary school tip: Macerate the strawberries in sugar overnight.