Strawberry Preserves - lemons

Method

• In a large, deep skillet, pour the lemon juice around the sugar.
• Cook over moderate heat undisturbed until most of the sugar is melted, about 10 minutes.
• Gently stir the sugar until completely melted.
• Using a moistened pastry brush, wash down any sugar crystals from the side of the skillet.
• Add the strawberries and boil over moderately high heat, mashing them gently until the preserves reach 220 (or 8 above boiling point, depending on altitude), about 10 minutes.
• Continue to boil until the preserves are thick, 4 minutes longer.
• Spoon the preserves into 3 hot 1-pint canning jars, leaving a 1/4 inch of space at the top, and close with the lids and rings.
• To process, boil the jars for 15 minutes.
• Let cool to room temperature and serve after 2 days or store the preserves in a cool, dark place for up to 1 year.
• Refrigerate after opening.