Add the finely chopped strawberries, sugar, cannabutter, lemon juice, kosher salt, and stir to combine in a medium saucepan. Heat mixture over medium heat, stirring constantly with a heatproof spatula. Once the mixture bubbles up, reduce the heat down to low.
Cook the mixture for 10-15 minutes, stirring constantly until the jam is thick. To test if the jam is ready, I usually like to run my spatula along the bottom of the saucepan in a straight line.
The jam is ready if it takes more than a second for the line to fill back up. I like to err on the side of caution and take the jam off almost too early. If it doesn’t set enough, you can always return it back to the heat. You can always add some more cannabutter to the jam to help thicken the jam up as well.
Once ready, remove the jam from the heat and transfer it to a heat-proof container, or jar with a lid. Let the jam cool completely at room temperature with the lid off, then seal it up and transfer it to the fridge.
Stored properly in an airtight container, this jam will last for up to one month in the fridge and up to six months in the freezer.