Remove the stems from the strawberries and cut in half, lengthwise.
Reserve one cup of the strawberries and purée in a blender.
Place the remaining strawberries in a large heavy-bottom pot (I use my Le Creuset French oven).
Turn on the stove to medium-high heat and mix in the remaining ingredients (including the purée). Stir until well-combined.
Using a potato masher (or a wooden spoon), crush the strawberries as they cook, until you achieve your desired consistency (I like mine with just a few chunks).
Bring the whole to a low boil and lower the heat to simmer. Let reduce and thicken for roughly 45 mins, stirring constantly.
Once thickened (the jam should stick to the your wooden spoon, and drip very slowly), you can begin to jar into cleaned mason jars.
Jar them HOT and using new caps with fresh seals.
Meanwhile, bring a large pot of water to a boil, with the closed jarred jam placed inside, completely submerged. Boil for 10 minutes.
Turn off the stove, and let cool completely.
Once cooled, remove from the pot and let rest upside down overnight. Then it is ready to use.