strawberry jam

 This is what I'm working on now, will report back.

Clean and sterilize jars.  Clean and warm lids on stovetop.  This batch made about 5.5 cups (four jelly jars and a tall jelly jar) which is less than I expected, but more hot strawberry sugar would have hit me if I tried to double.) 

Clean strawberries.  Soak in vinegar water (maybe 1/4 cup per gallon of water) for 10 minutes, rinse and drain.  Lay out on towels to dry.

• 3 pounds strawberries (some less ripe strawberries in the mix for natural pectin is good)
  
• 3 cups sugar
• 1/4 cup lemon juice

Put cleaned strawberries into large pan and stir in sugar.  Allow to macerate overnight.  Pull out to warm to room temperature and stir.  Allow sugar to full dissolve.

Heat mixture then add lemon juice.  Bring to boil.

Bring to 220 degrees and hold for 10 minutes.  (Note:  I never get it to 220.  Once I get to full rolling boil, go 20 more minutes.) 

Allow to sit about 10 minutes for fruit to be dispersed.  Put into sterilized jars.

Optional: 10 minute water bath.  

Note: it can take time (a day or more) for the jam to thicken up.  If it doesn't thicken, it can be syrup or it can be reprocessed.