Wash, dry and
hull the berries. Crush enough berries by hand or by quickly pulsing in
a food processor to produce 4 cups. Pour the puréed berries into a large
non-aluminum pot, and stir in the sugar and lemon juice. Bring the
mixture to a boil, and simmer over low heat for 9 to 15 minutes,
depending on the juiciness of the berries, until the purée begins to
thicken. Stir frequently with a stainless steel spoon. Remove from the
heat and let purée come to room temperature, then cool in the
refrigerator for 2-3 hours. Simmer again for 9-15 minutes to thicken.
Prepare eight 8 ounce glass canning jars by washing, scalding, and
draining them; or use the hot rinse cycle (at least 150F) of a
dishwasher. Working quickly, fill the jars to within 1/2 inch of the
top. Wipe the rim with a clean damp cloth and seal with 1/4 inch of
melted paraffin. Cool the jars overnight. Wipe and seal again if
necessary. Store in cool, dark place.
This update
of an old family recipe has a rich, fruity strawberry flavor.