Instructions: Wash 3 half-pint jars and keep hot until needed. Prepare lids as manufacturer directs.

Place sugar and strawberries in 2 alternating layers in a deep 12 cup microwavable bowl. Pour lime juice over top. Do not stir.

Microwave, uncovered, on high (100 percent power) for 5 minutes, stirring twice. Microwave, uncovered, on high for 10 minutes or until the gelling point is reached on a candy thermometer (220 degrees F from sea level up to 1000 feet; 216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet).

Ladle the jam into clean jars. Wipe jar rims with a clean, damp cloth. Attach lids. Let cool on counter for several hours, then refrigerate for long-term storage.

Topp and Margaret Howard

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