Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps.

Combine the strawberries with the sugar in a large stainless steel bowl. let stand for 4 to 5 hours.

Pour the strawberries and their liquid into an enamel lined pan. Add lemon zest and lemon juice. Bring to a boil slowly, stirring occasionally.

Cook rapidly over medium heat until the strawberry mixture has thickened and reaches 220 degrees on a candy thermometer.

Ladle or funnel the strawberry preserves into hot, sterilized jars, leaving 1/4 inch headspace.

Process for 10 minutes in a boiling water bath.

This recipe yields 6-7 (8 ounce) jars.