3 cups sugar
1/3 cup lemon juice
Hull strawberries and cut in half. Combine with sugar and lemon juice in large bowl. Cover and let stand for 4 hours at room temperature or refrigerate overnight. When ready to cook, prepare canning jars. Place saucer in freezer for later use. Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6-8 quart nonreactive pot. Place over medium heat and cook, stirring frequently, until the sugar has melted completely and the strawberries begin to foam, about 5-15 minutes. Increase the heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture looks thick, shiny and darker, about 15-20 minutes. If the jam begins to boil close to the top of the pot or scorch on the bottom, immediately reduce the heat. To test if the preserves are ready, remove from heat and place a little of the preserve liquid on the saucer in the freezer. Return to the freezer for 3-4 minutes. Tilt the plate, if the preserve liquid runs, continue to boil the preserves for a few more minutes. If it does not run, the preserves are ready. Skim excess foam from the surface. Fill prepared jars to within 1/4 inch of the rim. Place lids and rims on jars place in water bath for 5-7 minutes.
Makes 8 half pint jars
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