Wash and hull 2 pounds of strawberries
Crush the strawberries to your preferred texture
Combine strawberries with 4 cups sugar and 2 tablespoons lemon juice in a large pot
Let the mixture sit for 10 to 15 minutes
Bring the mixture to a boil over medium-high heat
Stir constantly and skim off any foam
Cook until the jam reaches 220°F or passes the spoon or plate test
Remove from heat
Ladle the hot jam into sterilized jars
Leave about 1/4 inch of headspace
Wipe jar rims clean
Seal with lids and bands
Process in a boiling water bath for 10 minutes if canning
Let jars cool completely
Check that lids have sealed
Store sealed jars in a cool, dark place