3 pts. solid ripe strawberries
1/3 c. granulated sugar
3 tbsp. lemon juice
2 1/2 c. granulated sugar

Wash, drain thoroughly and hull berries. Leave whole. Put in a saucepan and sprinkle 1/3 cup sugar over berries. Pour lemon juice over top and let stand in cool spot overnight (do not refrigerate). Next morning, add 2 1/2 cups sugar. Heat to a boil and boil for exactly 7 minutes, counting from time boiling begins. Pour into hot sterilized jars and seal. Yield: about 1 1/2 pints.

NOTE: Do not increase recipe. For bright red plum preserves, cook this amount each time. Several single batches may be prepared to stand but must be cooked separately.