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- Pick strawberries over carefully and wash, removing stems, hulls, and debris. Place berries in an enamel or stainless steel pot. Crush well with a masher or spoon, and simmer over moderate heat until berries soften.
- Measure strawberry pulp. For every cup of pulp, add 1/2 to 3/4 cup of sugar, depending on desired sweetness. Return berries and sugar to a boil over moderately-high heat and continue to boil until the temperature of the jam reaches 221 degrees on a candy thermometer. Keep an eye on the boiling jam and stir frequently.
- When jam is ready, carefully ladle into sterilized jars, seal, and process according to jar manufacturer's instructions.
- This recipe yields 6 cups finished jam.