4 lbs of Strawberries
2 c sugar
1/4 c lemon juice
Throw strawberries in blender and smash to your desired consistancy. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. (or buy Ball freezer jars like I did and dump cooled jam into them and freeze)
I adapted this recipe from Kelly. I reduced the sugar (by using twice as many strawberries).
Please note... I'm not a whiz or amazing... I'm just annoyed that strawberry jam & strawberry preserves are filled with a lot of stuff that is not natural. That's just me. And Meijer happen to have 1 lb of strawberries for $1.