Put all ingredients in a medium size pot.

Place over medium heat.

Using a potato masher, mash until strawberries are in little bits.

Bring to a boil and cook for 30 minutes, stirring every 5 minutes.

Lower heat to a simmer and continue to cook for 20 to 30 minutes or until jam has thickened.

Make sure to stir about every 5 minutes so jam does not stick and burn on bottom of pot.

When done allow to completely cool. Transfer to jar. Cover tightly. Store in refrigerator up to 1 week!