Crush four cups of strawberries in a wide bowl.  I used a potato masher and it worked great.

In a dutch oven mix together the strawberries, sugar and lemon juice.

Stir over low heat until the sugar is dissolved.  Increase heat to high, and bring the mixture to full rolling boil.

Boil, stirring until the mixture reaches 220 degrees Fahrenheit.

Transfer to sterile jar, leaving ¼ to ½ inch headspace, and turn the jar upside down.  Leave upside down for ten minutes and then transfer to refrigerator.

**Fills 2 pint size mason jars & 1 half pint mason jar.