5 c. fresh strawberries
5 c. granulated sugar
Grated rind from 1 orange
1/4 c. orange juice

Wash berries; slice. Combine with sugar in a 4 quart enameled or stainless steel pot. Let stand several hours or overnight until natural juices form. Bring jam to boiling. Stir very gently until sugar dissolves. Keep at a moderate boil for 10 minutes. Add grated orange rind and orange juice. Return to heat. Bring to boiling again. Test for jelly stage (220 degrees for a candy thermometer) or when the liquid slides from spoon to form a large drop. This will be about 3 minutes after jam returns to boiling. Remove from heat. Skim off foam. Pour hot jam into hot sterilized jars. Seal according to manufacturer's instructions. Store in a dark, cold place.