The only challenge is, I didn't write down the recipe. I only remembered that she used 4 cups of sugar and how many strawberries? I tried googling her up but can't find exactly what I was looking for...(not fast enough) as I already cut the strawberries into pieces and put several spoons of sugar on the stove.
So I found the recipe below from All Recipes and its simple enough to follow. Except I didn't follow it 100%. Things like the sterile jar, the runny test, etc...haha. No patient for that. In fact, I can't exactly recall the amount of sugar I put. But you can definitely follow the recipe below.
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
To test for jelling
Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!