How to make Homemade Strawberry Jam without Pectin:

• In a large pot, coarsely mash the strawberries. Stir in the sugar and lemon juice; bring to a rolling boil.
• Once the mixture boils, reduce the temperature to medium heat and cook for 10 minutes. Then reduce the temperature to low and allow to simmer for 20 more minutes stirring occasionally. Mixture should slightly reduce in size and should be at a temperature of 220 degrees F. (You know your jam is ready when your wooden spoon gets very sticky.)
• Pour into clean jars and seal tightly. Allow jars to cool completely at room temperature then keep refrigerated.
• TIP: To make the perfect jam regardless the amount of strawberries always try to keep an equal ratio of sugar and berries. For example, for every pound of strawberries you will need a pound of sugar. 1 pound = 16oz and 16oz=2 cups of sugar.