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4 c. hulled whole berries
3 c. sugar

Combine strawberries and sugar; cover and refrigerate 3 to 4 hours.

Put mixture into a 4 quart pan and bring to a boil, stirring constantly until sugar dissolves. This should take about 3 minutes. Pour into a plastic or glass container and let stand overnight in the refrigerator or other cool place.

Heat the fruit mixture to boiling. Boil rapidly for 1 minutes, stirring as needed to prevent sticking. Remove from heat; cover; stir gently for 5 minutes (use a timer!).

Ladle into hot sterilized jars leaving 1/2 inch head space; seal. Process 5 minutes in boiling water bath.

Remove from bath and let set undisturbed for 24 hours. Note: this product will not be firm-set like jam but will have a consistency similar to maple syrup.

Label and store in a cool place. Makes 3 half-pints.

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