Strawberry Jewels (Canning) - cooking recipe

Ingredients

5 lbs firm strawberries, hulled
5 cups sugar
1/4 cup fresh lemon juice

Preparation

In large shallow bowl sprinkle half strawberries with 1 cup of sugar. Add remaining strawberries and sprinkle with another cup of sugar. Cover and let stand overnight at room temperature.
Transfer mixture to a colander set over a preserving pan and let juices drain. Stir remaining 3 cups of sugar into pan and cook over low heat, stirring, until dissolved.
Bring syrup to a boil and add reserved strawberries and lemon juice. Boil 5 minutes. Transfer berries to colander with a slotted spoon and set over a bowl.
Boil syrup 5 minutes, or until reduced slightly. Add strawberry juices accumulated in bowl, boiling mixture until the amount added is reduced.
Add berries to the syrup and boil 5 minutes, or until jellying point is reached. Remove pan from heat and allow jam to cool 10 minutes.
Spoon into warm sterilized jars and seal. (I boiled them for 10 minutes).