8 c. strawberries
Lemon juice; optional
6 c. sugar

Wash, drain, hull, and crush berries. If they are very ripe and sweet, add 1 cup tablespoon lemon juice to every cup of crushed berries.

Add sugar and cook slowly, stirring constantly until sugar dissolves. Bring quickly to a boil and boil rapidly until the jellying point is reached.

Pour or ladle hot jam into hot jars. Adjust lids at once and process in boiling water bath (212 degrees) 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 6 half pints.