Strawberry Jam (no pectin)

1 lb fresh strawberries
1 1/2 C granulated white sugar
2 T lemon juice
1/2 tsp lemon zest (optional)

Wash and slice the strawberries, removing the hulls and green tops. Add them to a saucepan and mix the sugar well. Stir continually over medium heat and bring the strawberries to boil. Once boiling, add the lemon juice and zest (if using). Boil for about 15 minutes, or until the jam reaches 220 degrees. Stir often, to make sure the jam doesn’t burn. Pour into a jar and allow it to cool. Cover and refrigerate. Use within about two weeks (if it lasts that long).