Strawberry Preserve

Directions

1. 1
   Hull the strawberries and wash them very briefly if necessary.
2. 2
   Spread layers in a bowl with sugar in between, and leave them to macerate for 12 hours or overnight.
3. 3
   The sugar will draw out their juices.
4. 4
   Transfer the strawberries and their juices to a large pan.
5. 5
   Add the lemon juice and bring to the boil very slowly, stirring gently with a wooden spoon or shaking the pan lightly, and skimming off the white froth as it rises to the surface.
6. 6
   Simmer for 510 minutes, depending on the ripeness of the fruit.
7. 7
   Wild strawberries will require only 5 minutes, sometimes even less.
8. 8
   When the strawberries are soft, lift them out gently with a slotted spoon and pack them into clean glass jars.
9. 9
   Let the syrup simmer for a little while longer, until it has thickened enough to coat the back of a spoon, or until it sets when tested on a cold plate.
10. 10
    Pour over the strawberries and, when cool, close the jars tightly.