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Submitted by: Claire Bertram from Lexington, KY
Originally shared on the web 10/15/2024

1-1/2 qts. ripe strawberries, hulled
5 c. sugar
1/3 c. lemon juice
9 1/2-pt. plastic freezer containers with lids, sterilized

Add strawberries to a 4-quart crockpot; stir in sugar and lemon juice. Cover and cook on high setting for 2-1/2 hours, stirring twice. Remove lid; continue cooking 2 hours longer, or until thickened, stirring occasionally. Ladle jam into sterilized freezer containers; add lids. Keep refrigerated up to 2 weeks, or freeze up to 2 months. Thaw frozen jam overnight in the refrigerator before using. Makes 9, 1/2-pint containers.