1 1/2 qts. strawberries
5 c. sugar
1/3 c. lemon juice

Wash and hull strawberries. Combine strawberries and sugar in a large Dutch oven; mix well and let stand 3 to 4 hours.

Slowly bring strawberry mixture to a boil, stirring occasionally until sugar dissolves. Stir in lemon juice. Boil about 12 minutes or until berries are clear, stirring occasionally. Remove from heat and skim off foam with a metal spoon.

Carefully remove fruit from syrup with a slotted spoon and place in a shallow pan. Bring syrup to a boil; cook about 10 minutes or until syrup has thickened to desired consistency. Pour syrup over fruit. Let stand, uncovered, 12 to 24 hours in a cool place. Shake pan occasionally (do not stir) so the berries will absorb syrup and remain plump and whole. Skim off foam with a metal spoon.

Ladle preserves into hot sterilized jars, leaving 1/4 inch headspace; cover at once with metal lids and screw bands tight. Process boiling water bath 20 minutes. Yield: 4 half pints.