8 c. strawberries (about 4 pts.) 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 headspace. Wipe rim of jars. Seal.