Sunshine Strawberry Jam

• 3 quarts firm, ripe strawberries
• 6 pounds sugar
• juice of large lemon

1. Hull, wash and drain the strawberries.
2. Place 1/4 of the berries and 1/4 of the sugar in a large pot, and cook over medium heat, stirring constantly, until the sugar dissolves.
3. Add remaining berries, sugar and the lemon juice and bring to a boil, stirring frequently so that the sugar does not burn.
4. Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully.
5. Pour juice and berries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate.
6. Stand pans in the sun for 3 days, or until liquid thickens.
7. Stir twice daily.
8. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.
9. When the paraffin has hardened, cover the glasses and store.
10. (If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same.)

firm, sugar, lemon

Taken from www.epicurious.com/recipes/food/views/sunshine-strawberry-jam-102042 (may not work)