Strawberry Jam

4 pt Fresh strawberries; halved
1 c Water
5 c Sugar
Juice of one lemon

In a 8-quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached. (Also a skin will form on the surface as it cools.) Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims. Seal the jars, leaving 1 inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter. This recipe yields about 6 jars (half pints).

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