• 6 lbs of fresh strawberries, sliced (local and vine ripened if possible)
• 3 lbs of sugar
• juice of ½ lemon

Special Equipment

• 18 oz Mason jars
• jar lifter (to place and lift Mason jars from hot water)
• large pot (preferably with angled sides to let the steam release)

1. Combine strawberries and sugar in a large pot and cook over high heat for about 10 minutes until syrupy
2. Cook another 10 minutes until mixture is foamy
3. Add the lemon juice and stir into mixture and cook for another 20-40 minutes until the drips from a large metal spoon are thick
4. Skim the foam off the mixture because it doesn't look good in the jar (keep the foam for a treat on ice cream or yogurt).  Bonnie suggests keeping this a secret or only sharing with close friends.
5. Pour the jam into clean Mason jars through a funnel that fits in the jar if possible.
6. Put the lids on the jars.
7. Sterilize the jars for about 10 minutes by placing them in pot of boiling water using a jar lifter.
8. Remove jars of jam from the water, let cool and put labels on the jars if you like