I came across this recipe in an old Kerr canning book I got at a yard sale. It uses no pectin but it turns out great without it ! Another plus is that it uses less sugar. It takes a little time, but it's well worth it !
1Sterilize jars, funnel, rings and lids. Wash and hull strawberries.
2In an 8 quart saucepan add your strawberries and mash with a potato masher. You want it chunky. Now add sugar and bring to a boil. Stir constantly till it reaches jelly stage (220*F). It will take 20 to 25 minutes to reach this stage.
3Add lemon juice a few minutes before cooking is complete. (I added it at the beginning and it still turned out great.)
4Immediately fill hot, sterilized half-pint jars with jam, leaving 1/4 inch headspace. Wipe top of jars and threads clean. Place on hot lids and apply screw bands finger tight. Process in boiling water canner for 5 minutes. Remove and place on towel, make sure bands are still finger tight, then cover with dishcloth to protect from drafts.