Purée some of the strawberries in a blender until smooth.

Cut the remaining strawberries into small cubes (about 1/2 inch).

In a medium mixing bowl, combine the sugar and pectin. Next, add the remaining ingredients including the strawberry puree and mix until well incorporated. Lightly cover with plastic wrap and refrigerate for about 1 hour.

Add the strawberries into the pan and set the temperature to 260°F/ 126°C(medium). Cook for 4-6 minutes or until the ingredients come up to a simmer.

Reduce the temperature to 245°F/ 118°C (medium) and cook for 10-15 minutes or until the the jam has reduced by hald and the color has intensify. Stir frequently.

Turn the burner off, then pour the jam into a medium bowl or sterilized mason jars and allow them to cool before closen with the lid.

Allow the jam to set in the refrigerator for at least 1 hour.

Spread this jam on warm toast, or use it to top yogurt and ice cream. Keep refrigerated for up to 2-4 weeks.