Wash and dry strawberries, remove green stems and puree in a food processor or mash with a potato masher. You will need 4 cups of strawberry puree.

Once pureed, pour puree into a heavy bottom stainless steel pot. Turn on the burner to medium-high.

Bring to a boil stirring frequently, but not continuously. Boil on medium high for 5 minutes. Burning happens if your pot is to thin and light weight.

Stir in 1 Cup sugar. Return to a boil, stirring every now and then to prevent the bottom from burning. Boil jam for 5 more minutes.

Begin to skim off foam then add 2nd cup of sugar. Bring back to a boil again for another 5 minutes.

Stir in the 3rd cup of sugar and cook 5 more minutes on medium . Remove the foam that comes to the surface.

Use oven mitts to immediately pour into the 9 x 13 glass baking dish. Cover with a tea towel and let rest overnight. Set it in a place where there are no drafts, ants or possible interruptions.  Do not refrigerate.

After 8 hours and jam has set (its thickened some), ladle or spoon into jars or containers. You may freeze or put into the refrigerator. The jam will last in the refrigerator for 2-3 months unopened. Thickens even more once refrigerated.