In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
In a heavy bottomed saucepan mix together the strawberries, 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
transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space and seal
Process in a water bath
If the jam is going to be eaten right away , don’t bother with processing and just refigerate
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