Ingredients
2 pounds strawberries, hulled
1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice
1 cup sugar
Preparation
Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
