4 cups sugar
1/2 large lemon, juiced
1 quart fresh strawberries, hulled and halved
Combine the sugar, and lemon juice in a saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate.
Pour carefully into canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.