Strawberry Jam

Ingredients

• 2 pounds fresh strawberries, hulled and diced
• 4 cups white sugar
• 1/4 cup lemon juice

Directions

1. In a wide bowl, crush half strawberries in batches until you have 2 cups of mashed berry. 
2. In a heavy bottomed saucepan, mix together all 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 (105 degrees C). 
3. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

**To test for jelling: Place three plates in a freezer. After about 10 minutes of boiling, place a tsp. of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!