End-of-summer strawberry jam recipe

Directions

1. Place washed strawberries into a large, heavy pot and mash with a potato masher.
2. Add sugar and lemon juice and stir well.
3. Bring to a vigorous boil over medium-high heat, stirring occasionally.
4. Continue to boil until thickened, about 10-15 minutes.
5. Remove from heat and let cool for 30 minutes.
6. Once cool, skim any foam from the surface.
7. Use ¾ cup to fill the cake.
8. Store the remainder in the refrigerator for up to three days, or can for longer storage.