strawberry jam

  • 4 cups fresh strawberries
  • 4 cups white sugar
  • 1/4 cup lemon juice

Measure out 4 cups of strawberries and place in a heavy bottomed saucepan, As the berries heat, crush with a potato masher so that they form a puree, then add sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Next pour into hot sterile jars, leaving 1/4 to 1/2 inch room at the top, and seal.