Ingredients for 2 cups 

1 pound half ripe strawberries 

½ cup water 

2 tablespoons lemon juice 

Sugar (same volume as cooked strawberries) 

Place a small saucer in the freezer compartment. 

Rinse berries, trim off the green cap, quarter and collect them in a 4 quart saucepan. Add water to coat the bottom of the pan, cover and bring to a simmer. Uncover and simmer the fruit slowly for 10 minutes.  

Pour cooked berries into a 2 cup measure. Set aside the same volume granulated sugar. Return the berries and lemon juice to a clean pan and return the mixture to a boil. Add the sugar ½ cup at a time, allowing the fruit to return to the boil before adding more. When all the sugar has been added, start testing for the jell. First check to see that the liquid coats the back of a metal spoon and drips slowly from it. Off the heat add a small amount of liquid onto the chilled plate and return to the freezer. Check in a minute or two to see if the firm juices wrinkle when the edge is pressed. Finally, return the pot to the heat and test for 220 degrees reading with an instant read thermometer.  

Pour the hot liquid into the 2 cup measure. Skim off any remaining foam. Stir occasionally for 5 minutes to allow the preserve to begin jelling. When the berry pieces look evenly suspended in the jell, pour the preserves into clean jars to within ¼" of the lip. Check to see the jar lip is clean before attaching a new heat-sealing gasket and screwing on a cap. To vacuum seal, submerge the filled jars by 1” in boiling water for 10 minutes. Remove, allow to cool before tightening the screw on cap. Store in a dark, cool place. Consume within 6 months for best flavor.