Step 1: Wash and hull the strawberries. Quarter larger strawberries; halve smaller ones. You want about 8 cups of prepared fruit.
Step 2: In a very large, heavy-bottomed pot or Dutch oven, combine the prepared strawberries, granulated sugar, and fresh lemon juice. Stir gently to combine.
Step 3: Let the mixture sit at room temperature for at least 30 minutes, or up to 2 hours, stirring occasionally. This step helps the sugar draw out the juices from the strawberries, creating a nice syrup before cooking.
Step 4: Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent scorching. Be patient; this can take 10-15 minutes.
Step 5: Once boiling, reduce the heat slightly to maintain a vigorous boil, stirring often, especially as it thickens. Continue to cook for 20-30 minutes, or until the preserves reach the setting point.
Step 6: To test for the setting point, place a small plate in the freezer before you start cooking. Drop a teaspoon of hot preserves onto the cold plate. Let it cool for 1-2 minutes, then push it with your finger. If it wrinkles, it's ready. If not, continue cooking and re-test every 5 minutes.
Step 7: Once the preserves reach the setting point, remove the pot from the heat. Carefully skim off any foam that has risen to the surface with a spoon.
Step 8: Ladle the hot preserves into hot, sterilized canning jars, leaving 1/4 inch of headspace. Wipe the rims clean, center the lids, and screw on the bands until finger-tight.
Step 9: Process the filled jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary). After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
Step 10: Carefully remove the jars from the canner and place them on a wire rack to cool completely for 12-24 hours. Do not disturb them. You should hear a "ping" sound as the lids seal. Check seals by pressing the center of the lid; if it doesn't flex, it's sealed. Unsealed jars should be refrigerated and consumed within 3 weeks.
Step 11: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3-4 weeks. Enjoy your homemade strawberry preserves!