I've looked at 3 recipes and they are all different. The recipe from a 1950s book gives the ingredients as 4lb strawberries, juice of 4 lemons and 3½lb preserving sugar. The Good Housekeeping Cookbook (1972) states 3½lb strawberries, 3 tablespoons lemon juice and 3 lb sugar (no mention of it being preserving sugar). The Queen of Cooks - Delia Smith - lists 4lb slightly under-ripe strawberries, 3lb sugar and the juice of 2 large lemons.
It may be a case of averaging out the ingredients, adding more lemon juice and sugar if required. The main thing is to not lose patience with the boiling process - the 1950s book states about 15 minutes, Delia suggests around 8. The thing to do is keep at it until the jam sets on a cold saucer!
You'll also need jars, a decent maslin (jam pan) pan and some labels. Home Made Strawberry jam will keep for ages and make a lovely present if you make your own covers.
2014 update. Tried again this year and discovered a trick Wait until the colour of the jam changes from bright red to a deep ruby red colour and it's ready! So much easier than constantly testing. It took a good 30 minutes+ to achieve the colour.
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