Strawberry Jam

2 quarts ripe strawberries, washed, stemmed and halved
10 cups sugar
1/2 cup lemon juice

Mix the berries with the sugar. Let stand overnight. Cook over low heat until the sugar dissolves, then turn up the heat and cook fast for 20 minutes, skimming off foam while cooking. Add the lemon juice and mix. Turn the heat to low and let simmer for 20 minutes more. Store in sterilized jars following general canning procedures.

Makes 5 half pints.