4 c halved or quartered firm strawberries (about 1 lb)
2 c granulated sugar
1/4 c lemon juice
Mix berries and sugar and let stand for eight hours, stirring occasionally.
Place berry mixture in a medium stainless steel or enamel saucepan. Bring to a boil over medium heat. Add lemon juice, return to a boil and boil rapidly for five minutes.
Remove from heat, cover and let stand 24 hours.
Bring berries to a full boil over high heat and boil rapidly for five minutes, stirring constantly. Remove from heat.
Ladle into hot jars and place filled jars in a canner containing hot water. Adjust water level to cover the jars approximately 1 inch. Cover the canner and bring water to boil. Boil for 10 minutes. The water must remain at a full boil for the 10 minutes.
Time: 25 hours Makes: 2.5 c
There is nothing like homemade jam! This recipe came from Small Batch Preserving by Ellie Topp and Margaret Howard.