• 3 pounds fresh ripe strawberries, including some underripe ones
• 4 cups granulated sugar
• 1/3 cup fresh lemon juice

Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps. Halve or quarter the strawberries lengthwise. Combine the berries with the sugar in a bowl or a large stainless steel or enamel-lined pan and let sit for 2 hours at room temperature, then refrigerate overnight. In a medium sauce pot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice. Cook rapidly over medium heat until the strawberry mixture reaches a temperature of 221 F, 25 to 45 minutes. Skim off any foam from the surface. Ladle or funnel the strawberry preserves into hot, sterilized jars, leaving 1/4-inch head space. Process for 10 minutes in a boiling water bath. Cool and store in the fridge until ready to use.