Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 8 cups halved hulled strawberries (about 5 pounds)

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Instructions

1. Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Attach candy thermometer to sides of pan and boil syrup until thermometer registers 225°F, about 6 minutes. Mix in strawberries. Return mixture to boil, reduce heat, and simmer until jam thickens and thermometer registers 216°F, stirring occasionally, about 1 hour. Transfer jam to small bowl and cool. Cover and refrigerate.