This recipe's claim to fame was the fact that it does not require Pectin..
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. 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). (Takes about 35 minutes).
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.
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