1 pint strawberries
½ cup sugar
Rinse, drain and hull the strawberries. Puree strawberries. Add puree, sugar and lemon to a heavy bottom pan such as a Dutch oven and simmer for about 30 min on med-high heat. Add pectin if necessary to get it more firm. Skim any foam that rises to the top. Last about 2 weeks in the fridge.