The beauty of making fresh preserves is that it takes just a few ingredients and a small amount of work to yield a sensational conserve filled with sweet chunks of berry. Adding a splash of fresh lemon juice will brighten the strawberries and round out their flavor. Sugar will act as the thickening agent so there is no need to add pectin, which creates the gelatin effect in jams or jelly. Use two-part metal lid, self-sealing canning jars to store the preserves.

  • 6 cups (about 2 ¼ pounds) strawberries, washed, hulled and
    quartered
  • 3 ½  cups sugar
  • 1 tablespoon freshly squeezed lemon juice