4 pounds of Quarts hulled strawberries ( or 1 kilogram, 81 grams)
1 cup of + 2 tablespoons sugar (8 ounces or 227 grams)
1 cup of -/2 water (2 ounces or 354 grams)
If the berries are sandy, wash them before hulling and dry on paper towels.
In a large-diameter pot combine the sugar and water and bring to a boil, stirring constantly. Boil for 1 minute. Add 3 to 4 cups berries (so that they are in a single layer) and boil 1 minute. Remove with a slotted spoon or skimmer to a colander suspended over a bowl to catch the syrup. Reduce the syrup in the pot to 1-3/4 cups and repeat the procedure with more berries. From time to time return the syrup that drains from the cooked berries to the pot. Skim the white foam from the surface.
When the last batch of berries is completed, boil the syrup down to 1-3/4 cups (the temperature will be 208°F.)
Return the berries to the syrup and simmer 10 minutes or until reduced to 3-1/2 cups.
Fill canning jars which have been rinsed in boiling water, leaving 3/8-inch head space. Screw on the caps and place them in a water bath, covered, for 10 minutes after the water comes to a boil. Remove and allow to cool be fore checking the seal.
