2 quarts strawberries, hulled
1 1/2 cups sugar
2 tablespoons lemon juice
rind of 2 lemons
Put 3 metal tablespoons in the freezer. Fill 6 half-cup jars with boiling water and set aside. In a large bowl, pour boiling water on the lids to cover and set aside. Put the bowl-end of a soup ladle in the bowl too.
In a large pot combine strawberries and sugar over medium-low heat. Add lemon juice and the rind. Crush the berries being careful not to crush the lemon rind.
Bring to a boil, stirring frequently, and mixing in the froth that forms. Continue cooking 15-18 minutes until set.
To test, take a spoon out of the freezer. Dribble a few drops on the spoon and run your finger through the drops. If the liquid separates and doesn’t run back together, the strawberries are set. Taste, and add more sugar to taste or more lemon juice to taste. Cook until the sugar is dissolved.
Carefully drain the water from a jar. Remove the soup ladle and drain. Using the ladle, spoon strawberry preserves into the drained jar. Using a pair of tongs, fish a lid out of the bowl of hot water and carefully cover the jar of preserves. Set aside to cool. Repeat
When the filled jars are cool enough to touch, put them in the refrigerator to finish setting. Eat within 2-3 weeks in the refrigerator, or freeze for 3 months.