Crush washed, hulled strawberries in a saucepan and bring to the boiling point in their own juice. When boiling over the entire surface, begin timing. Boil hard for 5 minutes for a medium thick jam; for heavier jam, boil 7 minutes. Stir in the heated sugar, and when it is dissolved bring the mixture to a good boil and boil for 3 minutes. Pour the jam into hot sterilized glasses and cover once with melted paraffin. Let the paraffin cool and add a second layer of melted paraffin. Cover, label, and stir in a cool, dark place.
Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.