Step 1: Prepare your strawberries. Gently wash fresh, ripe strawberries and hull them. If the berries are very large, you can slice them in half or quarters; otherwise, leave smaller ones whole. Place the prepared strawberries in a large, non-reactive pot or Dutch oven.
Step 2: Add the sugar and lemon juice. Sprinkle the granulated sugar over the strawberries. Pour in the fresh lemon juice. Gently toss everything together until the strawberries are well coated.
Step 3: Let it macerate. Cover the pot and let the mixture sit at room temperature for at least 2-4 hours, or ideally overnight in the refrigerator. This crucial step allows the sugar to draw out the natural juices from the strawberries, creating a beautiful syrup.
Step 4: Begin cooking. Place the pot over medium-high heat. Bring the mixture to a full rolling boil, stirring frequently to prevent sticking. Continue to boil, stirring often, for about 15-20 minutes, or until the strawberries soften and the syrup begins to thicken.
Step 5: Skim the foam. As the preserves cook, foam will rise to the surface. Use a large spoon to skim off this foam to improve the clarity and appearance of your finished strawberry preserves.
Step 6: Test for set. To check if your preserves have reached the setting point, place a small plate in the freezer before you start cooking. After about 15 minutes of boiling, spoon a small amount of the hot preserves onto the chilled plate. Return the plate to the freezer for 1-2 minutes. Retrieve the plate and push the edge of the preserve with your finger. If it wrinkles, it's ready. If it’s still runny, continue to cook and re-test every 2-3 minutes.
Step 7: Ladle into jars. Once the preserves have reached the desired set, remove the pot from the heat. Carefully ladle the hot strawberry preserves into sterilized canning jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth.
Step 8: Seal the jars (optional but recommended for long storage). If you plan to store your preserves for extended periods, process them in a boiling water bath canner for 10 minutes. Otherwise, cool completely and store in the refrigerator.
Step 9: Cool and store. Allow the jars to cool completely at room temperature. As they cool, you should hear the lids 'pop' as they seal. Once cooled, label your jars with the date. Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening. Enjoy!