1 qt. fresh strawberries
2 c. sugar

Wash and cap strawberries. Crush, then measure (there should be 2 1/2 cups berries). Pour into a 2 quart saucepan. Add sugar and mix well. Cook over medium heat 50 minutes or until slightly thickened, stirring frequently. Remove from heat, pour into a bowl, refrigerate. Use as needed. Or, pour hot jam into sterilized 1/2 pint jars. Seal immediately. Makes approximately 2 3/4 cups.