2 qts fresh strawberries, crushed

6 cups sugar

1. Preheat the canner, sterilize the jars and prepare the lids.

2. Wash the berries carefully

3. Combine the berries and sugar in a tall, heavy and nonreactive saucepan

4. Bring slowly to a boil, stirring occasionally, until sugar dissolves.  Boil rapidly until thick, about 40 minutes.  As the mixture begins to thicken, stir frequently to prevent scorching.

5. Test for doneness - 220° on a thermometer, or when the jam sheets off a cool saucer or spoon.

6. Remove from heat and skim off any foam that formed during boiling.

7. Pour into the sterilized jars, leaving ¼ inch of headroom.  Run a rubber spatula around the insides of the jars to release air bubbles.  Wipe the rims of the jars with a clean, damp cloth.  Place lids in position and tighten screwbands.

8. Process in a boiling-water-bath canner for 5 minutes once the water has returned to a boil.

9. Use a jar lifter to carefully remove the jars from the canner.

10. Cool sealed jars.  Check seals.  Remove screw-bands.  Label and store.