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From “Perfect Preserves,” by Nora Carey comes this recipe, delicious to eat and so pretty to look at! Be sure to choose very firm strawberries or the result will be a bunch of mushy things, instead of the beautiful "jewels" floating in the amber syrup. Even if that's what you end up with, it's so delicious you won't mind it on cake or ice cream! (My note: I used seven pint jars.)
- In large shallow bowl sprinkle half strawberries with 1 cup of sugar. Add remaining strawberries and sprinkle with another cup of sugar. Cover and let stand overnight at room temperature.
- Transfer mixture to a colander set over a preserving pan and let juices drain. Stir remaining 3 cups of sugar into pan and cook over low heat, stirring, until dissolved.
- Bring syrup to a boil and add reserved strawberries and lemon juice. Boil 5 minutes. Transfer berries to colander with a slotted spoon and set over a bowl.
- Boil syrup 5 minutes, or until reduced slightly. Add strawberry juices accumulated in bowl, boiling mixture until the amount added is reduced.
- Add berries to the syrup and boil 5 minutes, or until jellying point is reached. Remove pan from heat and allow jam to cool 10 minutes.
- Spoon into warm sterilized jars and seal. (I boiled them for 10 minutes).