Strawberry Jam

Directions

1. 1
   Sterilize canning jars and lids.
2. 2
   Crush strawberries lightly with a potato masher in a 7- to 9-qt.
3. 3
   heavy nonreactive pot.
4. 4
   Simmer, stirring occasionally, 10 minutes.
5. 5
   Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes.
6. 6
   Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam.
7. 7
   It's done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling.
8. 8
   Ladle hot jam into jars, filling to within 1/4 inch of top.
9. 9
   Wipe rims with a dampened cloth and seal with lids.
10. 10
    Put jars in a water-bath canner or on a rack set in a deep pot.
11. 11
    Add enough hot water to cover jars by 2 inches and bring to a boil.
12. 12
    Boil jars, covered, 15 minutes, and transfer with tongs to a rack.
13. 13
    Cool completely and store in a cool, dark place.