Strawberry Jam

• 3 pound ripe strawberries (4 1/2 pints), rinsed and hulled
• 4 cups sugar
• 1/3 cup fresh lemon juice
• Special equipment: 4 half-pint canning jars with lids

1. Sterilize canning jars and lids.
2. Crush strawberries lightly with a potato masher in a 7- to 9-qt.
3. heavy nonreactive pot.
4. Simmer, stirring occasionally, 10 minutes.
5. Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes.
6. Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam.
7. It's done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling.
8. Ladle hot jam into jars, filling to within 1/4 inch of top.
9. Wipe rims with a dampened cloth and seal with lids.
10. Put jars in a water-bath canner or on a rack set in a deep pot.
11. Add enough hot water to cover jars by 2 inches and bring to a boil.
12. Boil jars, covered, 15 minutes, and transfer with tongs to a rack.
13. Cool completely and store in a cool, dark place.

strawberries, sugar, lemon juice, canning jars with

Taken from www.epicurious.com/recipes/food/views/strawberry-jam-102233 (may not work)