I am planning ahead. Put simply, I love jam. Strawberry is a great place to start, but I welcome other berry recipes.
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There seem to be a lot of recommendations in this thread 
Thanks. Apologies. I hope the moderators will pull the thread.
Oh, no need to apologize. No doubt most of our more active members have unwittingly created duplicates of existing threads — myself included (a recent soup thread comes to mind, when there were already several soup threads, and I dare you to try and navigate all the holiday threads that pop up in the final third of the year 
)
We should generally try to avoid creating too many highly similar topics, but it happens.
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Interestingly, although I may have overlooked it in the nearly 1500 comments, I did not see any “Here’s a really great strawberry jam recipe.” posts.
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I only did a cursory search in that thread for strawberry jam, and — while I may not have seen the Recipe To End All Recipes, I did find 18 entries & thought that might be a good starting point, in any event.
Since we already seem to have several threads for single item recipes / one specific dish these days, why not have one just for strawberry jam. 
I’m sure nobody’s gonna be salty about it
I really like Lebovtiz recipes. His jam recipes are great.
Some HOs mention the Christine Ferber Strawberry Jam.
I also love Felicity Cloake’s column.
Thank you so immensely for saving me reading that very long thread. I think I will try either Leibowitz or Felicity’s approach. That seems like a good benchmark from which to begin making any judgements if they are needed.
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As a future shortcut for other things, the search function here is pretty good – for eg if you go to the thread, and hit the search button, it gives you an option to search “in this topic” – then type in strawberry, and it will return a list of every mention of strawberry on that thread, so you don’t have to scroll through.
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I didn’t know that trick.
Thanks!
I’ve been doing searches in various categories, sometimes with quotes around the dish, and recipe added as a search term, but sometimes when people describe how they make their dish, the word recipe isn’t included, so the result might not be caught in a search.
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I put “strawberry jam” in the search function, which allows you to search all topics, or within one specific topic, which is what I did with the (admittedly rather lengthy) jam thread, and which is also how I discovered the 18 existing entries
It’s a swell way to find things here.
Search can be a bit finicky. Doesn’t always work as you might expect, but fiddle around a bit and it gets there.
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I had searched the thread for strawberry jam and the hits I was pulling up were interesting but for the most part not what I was after. It was fun, though.
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Hopefully, this thread will render more helpful replies as to your original query, now that we sorted out the search function en detail
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I’ll also add a freezer jam recipe.
Hi Tim,
I usually make strawberry jam every year, as well as other berry jams, and some stone fruit ones too, like apricot. Of all berry jams, I find I need to reduce the sugar more for strawberries than the other berry jams I make. It can easily be cloyingly sweet to my taste, using some recipes. So I start with a low amount of sugar, then add additional to taste, if necessary. I find it turns out better to crush the berries well, at least it is easier to judge the amount of sugar with the crushed berries. Also, I’ve learned over the years that strawberry jam doesn’t hold its color well, after 6 months or so. I tend to make lesser amounts of strawberry jam, and eat or give it away within that time frame. I use Sure Jell Light Pectin, because I like a fresh rather than cooked strawberry taste, but I’m sure there are many great methods/recipes that will produce a lovely result. Hope this isn’t confusing & ask away if you have anymore questions. Of course we’ll be looking for pictures and results. 
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These are some very helpful tips, Lambchop!
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That is exactly what I was looking for! I love the fresh berry taste, and I am not wild about cloyingly sweet jams in general. The specificity regarding pectin is much appreciated. Often when I want strawberry jam I just simmer berries and a bit of sugar on the stove. Obviously, with no added pectin, it is not at all thick, but it is delicious. I use it up quickly.
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Sometimes uncooked jams with pectin, and freezer jams made with pectin, have more fresh strawberry taste than the old-fashioned strawberry jams that are made without pectin.
I think that is the draw of freezer jams, the fresh taste.
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Thanks! I’ve been at it for a few decades.
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