This is extra special if you use organic fruit from your own garden!

2 qts. strawberries
1/4 c. lemon juice
5 c. honey (organic optional)
1 c. water

Wash and prepare fruit as for conventional jams. Combine all ingredients in large, heavy bottom canning pot. Bring to a rolling boil, stir occasionally. Ladle hot strawberry mixture into a large glass baking dish with a glass lid. Do not allow mixture to be more than 1/2 inch deep. Use several dishes if necessary. Vent lids about 1 inch so moisture can escape. Place out in hot sun on a flat surface (a picnic table works well.)

Allow sun to finish the jam - should take 3-4 hot sunny days. Bring in at night and return outside in sun. Pack in hot jars as in conventional recipes or refrigerate fresh - will keep 2-3 weeks refrigerated.