Courtesy of Renee Reardin.
Sort through the strawberries and make sure they’re completely ripe (green ones just won’t cut it).
Wash them, remove the stems, cut out the white bits, and place them on a paper towel to remove the water.
In a medium-sized pot on medium heat, add the 1 teaspoon water along with the strawberries. Using a wooden spoon, mash the strawberries into small pieces, and add the sugar. Stirring continuously, let them come to a boil, and then simmer for about 15 minutes. Remove from the stove and let it sit over night.
The next morning, put it back on the stove. While you wait for the strawberries to come to a boil, fill two small jars with water and put them in the microwave until boiling. When the strawberries on the stove start to boil, pour the water out of the jars, and fill them with the strawberry jam.
Seal the jars, turn them upside down, let them cool, and keep them stored in the fridge.