INGREDIENTS
2 quarts strawberries
6 cups of sugar
DIRECTIONS
Wash strawberries and drain. Remove stems. Crush berries by hand, use a food processor, or potato masher. Combine strawberries and sugar in a large pot. Bring slowly
to a boil, stirring until sugar dissolves. Cook rapidly to a gelling point. As mixture thickens, stir frequently to prevent stick. Remove from heat. Skim foam if necessary. Ladle hot jam into jars, leaving 1/4 in headspace. Adjust 2 piece caps. Process 15 minutes in a boiling water canner.