Strawberry Preserves

6 cups whole strawberries, washed and hulled
5 cups granulated sugar
½ cup lemon juice
1 package pectin

Combine fruit and sugar in large kettle, stirring well to coat thoroughly.  Allow mixture to stand, covered, for 4 hours.  Place kettle over medium heat and bring to a boil, stirring until sugar dissolves.  Add lemon juice, return to boil and cook for about 30 minutes, stirring occasionally, or until mixture reaches jelly stage (220° on jelly thermometer).  Stir in pectin and boil for 1 minute.  Pour into hot sterilized jelly jars, leaving ¼-inch headroom.  Seal and process in boiling water bath for 5 minutes. Be sure to allow to cool
overnight before you tighten the rings.  Makes 4 half-pints.

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