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1
Layer the strawberries and sugar in a large bowl.
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2
Cover and refrigerate overnight.
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3
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
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4
(See below for details.)
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5
Using care not to damage the strawberries, gently transfer them with the sugar to a wide, 6- to 8-quart preserving pan.
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6
Bring to a simmer, gently stirring, then continue to cook for 5 minutes.
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7
Pour into a colander set over a large bowl.
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8
Return the juice to the pan and bring to a boil over high heat.
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9
Boil, stirring occasionally, until the syrup is reduced to 1 1/2 cups, about 15 minutes.
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10
Return the strawberries and any accumulated juice to the pan, along with the lemon juice, and bring to a simmer.
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11
Simmer, stirring frequently, until the strawberries are glossy and very tender but still hold their shape, about 20 minutes.
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12
Skim off as much foam as you can, then remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid.
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13
Ladle boiling water from the canning pot into the bowl with the lids.
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14
Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
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15
Drain the water off the jar lids.
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16
Ladle the hot preserves into the jars, leaving 1/4 inch headspace at the top.
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17
Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.
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18
Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
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19
Bring to a boil, and boil for 5 minutes to process.
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20
Remove the jars to a folded towel and do not disturb for 12 hours.
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21
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.
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22
Label the sealed jars and store.
