1lb Strawberries, washed & hulled
1cup Sugar
2T Lemon juice

#1 Prepare a water bath to cool the jam by taking a large bowl and filling it with ice water and placing a smaller bowl on top. Set aside until jam is finished cooking.
#2 In a 10 or 12-inch skillet add the sugar, berries and lemon bring to a boil over medium high heat reduce heat to medium and continue cooking for another 5 minutes. You'll want to skim any foam or film that forms during cooking from the surface.
#3 Remove from heat and put one tablespoon into the water bath and let cool to check for consistency, should be a soft gel consistency. If not return to stove and cook for another 1 to 2 minutes and check again. Cool and serve, this jam cannot be canned.