INGREDIENTS: (1) bowl of strawberries, (2) pounds of sugar, (3) cups of water, juice from one lemon.
Soak the strawberries in ice water for an hour. Change the water a couple of times so that it stays ice cold. Strain them and drain them on a towel. After they are dry, place them in a heavy non-stick pan in alternating layers with sugar and end with a thick layer of sugar on top. Squeeze the juice from half a lemon on top. Cover the pan with a cheese cloth and let stand over night in a cool place for 10 to 12 hours.
Place the pan on low heat till all the sugar dissolves, mixing very gently as to not crush the fruit, and then turn up the heat and let it come to a boil. Skim the foam as it appears. Add the juice from the other half lemon and let it boil until a bead of syrup will keep its shape when dropped on a cold plate. Do not over boil, it burns and turns very tough quickly.
Pour the preserves in a clean dry pan and cover it with a damp cheese cloth. When the mixture has cooled down, pour it in mason jars and follow the sealing and pasteurizing instructions written in the black raspberry jam recipes.