1 qt. strawberries
2 c. sugar
1 lemon

Stem strawberries and cut into quarters. Layer berries and sugar and let stand at room temperature for 4 hours. Remove berries with slotted spoon.

Bring juices to boil over medium heat. Reduce heat and simmer until liquid is syrupy (about 15 minutes). Skim foam off surface while cooking.

Meanwhile squeeze 2 tablespoons lemon juice. Add berries and cook about 10 minutes. Pour preserves into bowl and let stand overnight to jell. Put into small jars. Store in refrigerator.