Grandmother'S Strawberry Jam

• 4 -6 pints ripe strawberries
• 3 cups sugar
• 2 teaspoons fresh lemon juice

1. Wash, dry and hull the berries. If berries are large, halve them; lightly crush about 1/3 of the berries. Place the berries into a large non aluminum pot and gently fold in the sugar and the lemon juice. Cover and set aside to macerate in a cool place for several hours, or overnight.
2. Bring the mixture to a boil over medium-high heat; then reduce heat to low and simmer for 9 to 15 minutes, stirring often with a stainless steel spoon, until jam just begins to thicken.
3. Remove from the heat and let jam come to room temperature, about 1 hour, then cover and cool in the refrigerator for 2 to 3 hours.
4. Simmer again for 9 to 15 minutes, stirring often, until jam is thickened.
5. Working quickly, pour into 8 8-ounce prepared and sterilized canning jars. Fill the jars to within 1/2 inch of the top. Wipe the rim with a clean damp cloth and seal them with 1/4 inch of melted paraffin. Cool the jars overnight. Wipe and seal again if necessary. Store in a cool, dark place.

pints, sugar, lemon juice

Taken from www.food.com/recipe/grandmothers-strawberry-jam-388115 (may not work)