Instructions: Wash and hull the strawberries and drain well. Quarter the berries and layer them with the sugar in a 2-quart enamel or stainless steel pot. Alow the mixture to stand for several hours or overnight until the berries have exuded their juice.

Bring the mixture to the boil over moderate heat, stirring gently until the sugar is dissolved. Allow the mixture to boil rapidy, skimming the white froth as it rises to the surface. Add the lemon juice and continue to boil the jam until the syrup begins to thicken. Remove the berries with a slotted spoon and reserve them in a bowl. Boil the syrup over high heat for 5 to 8 minutes until it is thick enough to fall from a spoon in sheets.

Return the berries to the syrup and cook for a few minutes longer. Remove the pan from the heat. When the mixture is cool, spoon it into a container, seal tightly and store in the refrigerator.

Will keep 2-3 weeks in the refrigerator.

Tip: When you rinse strawberries (and all fruit) to rid them of any pesticide residue, do not let the berries soak in water or even sit under running water for more than a few seconds. They may absorb water and lose flavor.

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