6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar
1. Prepare canner, jars and lids according to Ball instructions
2. Puree strawberries
3. Pour strawberries into a large saucepan on medium heat. Add lemon juice and sugar. Still until sugar is dissolved. Heat to 190 degrees. Do not boil.
4 Pour hot concentrate into hot jars. Leave 1/4 inch head space. Wipe the rim of the jar so the seals make good connection. Top cans with lids and screw on bands.
5. Place jars in canner with 1 inch water covering. Bring to a boil. Process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars.
For more information see pages 417-418 of the Ball Complete Book of Home Preserving.