3 pounds strawberries, hulled and chopped or coarsely mashed (6 C)
1 C sugar
3 Tb lemon juice
Combine fruit and sugar in a saucepan, cover and bring to full boil, then reduce heat to simmer. Cook about 30-40 minutes until jam is thick.
Remove from heat, skim any foam, stir in lemon juice.
Put hot jam into hot jars and let sit to seal.