2 lbs of strawberries all cut up
4 cups white sugar
1/4 cup lemon juice (I think to keep them looking red)
Put all in Crockpot, high setting, 2-4 hours depending on size of strawberries.
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Do It And How 
there is pectin in lemons, this helps to thicken the jam :), also found in apples, but lemons enhance the flavor of just about anything.
you could just use gelling sugar if available, commenly used in europe.
test your jam by dropping a drop of hot jam on a plate, if it thickens to your liking the jam is done 🙂
pour your hot jam into sterilized glass jars( boil them or put them in the dishwasher on high), fill them to the rim, screw the lid on and immediately put them upside down( this helps to keep the jam longer). do NOT be tempted to open the jar again to add that little extra warm leftover jam or the jam will be spoiled 😦
Wow – thanks for all your info!
The lemon is for the release of pectin that the strawberries give off, once pectin leaves the fruit the fruit no longer wants to gel so the lemon acid helps it love itself aka gel and be a jam.