It’s my birthday, y’all! Every year, Brandon wakes me up with a special breakfast. Some years it’s Krispy Kreme. Other years, Bojangles. But this year, I asked for something simple: buttered toast with strawberry jam.

Sounds lame, I know—but if you’ve spent any time on Where the Dogwood Blooms, you already know: I’m obsessed with strawberries. I’ve written about them time and again. So, of course, strawberry jam is my jam.

And I don’t take it lightly. I make my own—and I make it right.

That’s how Mamaw did it. She had me rinsing strawberries and helping stir the jam pot long before I could tie my own shoes. The same is true for the girls—they’ve been in the kitchen with me since they were knee-high to a grasshopper.

We still use Mamaw’s recipe, too: the Classic Strawberry Jam from the Ball canning cookbook. Same one Mamaw used. Same sweet, sticky tradition.

Some birthday gifts don’t come in boxes. Sometimes, they come on toast—made with love and a heaping spoonful of memory. And that’s exactly what I’m enjoying this morning: 43 years of love, laughter, and jam.

Don’t have the cookbook? No worries—I’ve got you covered. The recipe’s down below. Enjoy!

Strawberry Jam Recipe

Ingredients

• 5 cups crushed strawberries (about 5 lbs.)
• 1/4 cup bottled lemon juice
• 6 Tbsp. Ball® RealFruit™ Classic Pectin
• 7 cups granulated sugar

Directions

1. Prepare hot water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm, soapy water and set bands aside.
2. Combine strawberries and lemon juice in an 8-quart saucepan. Stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam.
4. Ladle hot jam into a hot jar, leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lids on the jars and apply bands, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.