1 quart strawberries, trimmed, hulled and cut into smallish pieces
2 cups of white sugar
1 lemon plus additional lemon seeds tied up in a small cheesecloth square
Toss strawberries with 1 cup of the sugar. Cover and place in refrigerator to macerate overnight.
Grate the zest off the lemon, cut it half and juice it, saving the seeds for future use.
Prepare a small water bath canner and 3 half-pint jars or 236ml jam jars.
While the canner is heating, place the macerated strawberries in a large pot and add the other 1 cup of sugar.
Bring to a boil and cook, stirring often until the jam approaches 220F. When it is getting close, add the lemon juice, zest and the cheesecloth square of lemon seeds.
Once the canner has been boiling for 10 minutes, remove the jars and rings to a folded tea towel.
Continue to cook the jam until it reaches 220F then remove from heat.
Ladle jam into jars, wipe the jar rims, centre a lid on each jar, apply the rings until fingertip-tight and place back in the canner.
Allow the canner to return to a full boil, then count 10 minutes to process. When done, remove jars to a folded tea towel and allow to cool.
Check seals and store sealed jars in a cool, dark place.
Adapted from Food in Jars.
