8 C strawberries, cleaned and halved
2 C sugar
1/8 C lemon juice
Mix strawberries and sugar well. Let stand overnight.
In non-reactive pot, bring the strawberries and their juices to a boil, stirring and mashing.
Add in lemon juice.
Simmer for 1 1/2 hours, stirring often.
Let jam rest off the heat for a few minutes, stirring to release bubbles.
Keeps in the fridge up to 3 week, jarred.
Match made in Heaven:
A big piece of White Bread, toasted and buttered.