Makes 3 pints
• 2½ lbs. fresh, firm strawberries
• 2½ lbs. sugar (about 6 cups)
• ¼ cup fresh lemon juice
1. Wash and hull the berries. Cut them in half if they are very large; leave smaller berries whole.
2. Combine the prepared berries, the sugar, and the lemon juice in a large enameled kettle.
3. Stir often and carefully with a wooden spoon, over very low heat, until the sugar is completely dissolved and the syrup clear.
4. Turn the heat up very high and, stirring constantly, bring the jam to a full, spitting boil. Boil hard, and continue stirring gently, until the jam sets—this could take up to 15 or 20 minutes, depending on the pectin content of the fruit.
5. As soon as the boiling jam starts to make a heavy plopping sound, test for set. When it is starting to set, remove the jam from the heat. Let it cool for a few minutes, stirring occasionally. Ladle it into hot, sterile jars, leaving at least ¼ inch of headroom. Wipe the rims until they are perfectly clean and dry, and seal immediately.
6. Label the jars, and store in a cool, dry place.
