Strawberry Jam

Place strawberries and lemon juice in large heavy saucepan and bring to boil. Boil uncovered, stirring occasionally, until strawberries are soft, 10 minutes. Place sugar in baking pan over low heat, stirring constantly, just until warm, about 5 minutes.

Add to strawberries, reduce heat to medium-low and cook, stirring occasionally, to dissolve sugar, 4-5 minutes. Adjust heat to maintain fast simmer and cook, uncovered stirring occasionally until jam sets when spoonful is placed on cold plate, about 20 minutes.

Pour into dry sterilized jars and seal immediately. Store in cool place for two weeks before opening. Jam keeps for up to six months. Refrigerate after opening.