Makes about 1 1/2 - 2 cups
1 lb strawberries (organically grown if possible)
1 cup sugar
2 tablespoons lemon juice
Wash, hull, and thinly slice strawberries. In a large skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook until mixture begins to look syrupy and thickens slightly, about 5-6 minutes. Remove pan from heat. Cool to room temperature before serving. Because a minimum of sugar is used, the jam needs to be refrigerated. Refrigerate for 2-3 weeks. For longer storage, freeze or process hot jam in boiling water canner for 10 minutes.