- 4 cups strawberries, hulled
- 3 cups sugar
- 1/2 teaspoon lemon juice
Combine the all ingredients in a large pot.
Under medium-low heat, allow the sugar to slowly dissolve stirring occasionally, about 10 minutes.
Once the sugar has dissolved increase heat to medium to medium-high, allow the mixture to come to a slow boil.
Boil for about 30-40 minutes, stirring frequently once the mixture begins to thicken. When the mixture reaches 220 F turn off heat and let it cool.
Skim off any foam from the top of the jam.
Once the jam has completely cooled it can be canned or stored in the fridge.