8 c. strawberries, about 4 pt. crushed
5 c. sugar
2 tbsp. lemon juice

Mix all ingredients in Dutch oven. Heat to boiling over high heat, stirring frequently. Boil uncovered, stirring frequently, until translucent and jam is thick, about 25 minutes. Quickly skim off foam. Immediately pour jam into hot sterilized jars, leaving 1/4 inch head space. Wipe rim of jars and seal. About 5 half pints of jam.

For cherry jam, substitute 8 cups of cut up cherries (about 4 pounds) for the strawberries. Boil 30 minutes.