What you need:
- 3 lb. fresh strawberries (about 9 cups), washed and hulled
- 4 cups sugar
- 1/3 cup lemon juice
What you do:
In a large saucepot, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
Add sugar and lemon juice, stir, and simmer for 2 minutes.
Bring to a vigorous boil, stirring often.
Cook for 10 to 20 minutes.
Periodically measure the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
Fill sterilized jars to 1/4 inch from the top.
Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
Remove jars with tongs and let cool upright.
Check for secure seals on jars (lid should not spring when touched).
Store in a cool place away from light for up to a year.
*Any jars that do not achieve a proper seal should be refrigerated and consumed within 2 weeks.