4 pts. fresh strawberries
4 1/2 c. sugar

Hull and crush strawberries in large saucepan. Stir in sugar. Cook over low heat, stirring constantly, until sugar dissolves. Cook for 2 to 2 1/2 hours, stirring occasionally until thick. Skim as necessary. Pour hot jam into sterilized jars. Dip jars into boiling water. Seal at once. Yields 4 1/2 cups.