Seriously. 3 ingredients. So easy.
2 lbs. of strawberries, hulled
3 1/2 cups of white sugar
1/4 cup lemon juice
After cleaning and hulling your strawberries, crush them until you have about 4 cups.
In a heavy saucepan, over low heat, mix the strawberries, lemon juice, and sugar until sugar is dissolved.
Increase heat to high, and bring mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F. (If I remember correctly, it took about 20 minutes.)
If you don't have a thermometer, no worries. I use this neat trick to find out if the jam is ready to be canned: Freeze a plate. Add a little jam to the plate. Put it back in the freezer for one minute. Take it out of the freezer and run your finger through the jam. If it runs, boil it longer. If it holds up, you're all done.
Now you just jar these babies! I used 1/2 pint jars and got over six out of this batch. Leaving about 1/2" headspace before putting the cover on.
I just added some stickers and ribbon and they were ready for some summer gift giving
How I look forward to my coffee and toast in the morning.