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Special Equipment:
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Large stainless-steel saucepan
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Large nonmetallic bowl
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78 x 1 lb (450g) dry, warm sterilized jars
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Put a small plate in the refrigerator to chill before you begin.
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Hull the strawberries, weighing them occasionally to determine when you have 4lb (8kg) hulled berries.
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Halve the berries, put them in the nonmetallic bowl, and lightly crush with a large fork.
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Put the crushed berries, accumulated juices, and the lemon juice in a large pan and bring to a boil.
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Reduce the heat to low and simmer for 510 minutes, stirring, or until the berries are soft.
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Add the sugar and stir over a low heat until it completely dissolves.
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Increase the heat and boil rapidly for 15 minutes, without stirring, or until the jam reaches the setting point.
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Remove the pan from the heat and test for a set.
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With the pan still off the heat, use a large metal spoon to skim the surface.
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Let the jam cool slightly so that a thin skin forms and the berries are evenly distributed throughout.
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Pour the jam into the prepared jars to within 1/8 in (3mm) of the tops and seal.
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Let the jam cool, then label and date the jars.
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Store in a cool, dark place until ready to use, then refrigerate after opening.
