1 quart hulled strawberries 1/3-1/2 cup sugar 2 tablespoons fresh lemon juice

Add sliced strawberries, lemon juice, and sugar to a wide skillet and mash with a fork or potato masher as it cooks. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9-10 minutes. Cook a little longer if it still needs to thicken and note that it thickens more when refrigerated! Transfer jam to a jar and let cool to room temperature. To store, seal jar and
refrigerate for up to 10 days.