* 2 quarts of fresh strawberries - hulled and sliced
* 7 cups sugar
* 1 package pectin

Yield: 4 pints

Place all the strawberries in a large pot with a little more than half of the sugar (about 4 cups). Add the pectin and turn the heat to high. Stir until the mixture comes to a rolling boil.

While continuing to stir, add the remain sugar and let the mixture return to a boil.

Remove from heat and allow it to set for at least five minutes. Skim any foam off of the top and discard.

Ladle into jars. Process in a hot water bath for 5 to 10 minutes. (All jams must be processed in a boiling water bath to prevent mold growth. Pour the jam into sterilized canning jars - leaving 1/2 inch headspace. Wipe the jar rim, and close with a treated canning lid and screw band. Place on a rack in a canner filled with boiling water. The water should cover the jars by at least 1 inch. Cover the canner. Bring the water back to a boil and boil gently for 5 to 10 minutes.)

Let jam set for at least 12 hours before using. Store in a cool, dry place.

This is a great simple homemade jam recipe - nothing fancy to take away from the pure strawberry taste.