Strawberry Preserves

Here is a Strawberry Preserve recipe that I got from an old book "The Anderson House Cookbook," by Jeanne and John Hall.

2 pints Strawberries, destemmed and washed
7 cups sugar (3 pounds)
1/4 c lemon juice (optional (I didn't have any)
1 box of sure-jell (another box or a large box if you prefer a more solid preserve)

Measure 5 cups whole ripe berries (a packed measurement, but without crushing)(In the second batch, I sliced my strawberries smaller instead of leaving them whole as they were very large, again its your choice). Layer in broad heavy pan with sugar; let stand 10 minutes. Bring slowly to a boil, stirring gentle to keep fruit whole. Remove from heat. Cool at room temperature 4 hours. Add lemon juice. Bring mixture to full rolling boil over high heat; boil hard 2 minutes , stirring gently. Remove from heat; at once, stir in Sure Jell. Skim off foam with metal spoon, and stir for 10 minutes to prevent floating fruit. Ladle into sterilized jars. Seal and cover at once with hot parafin. Makes 7 cups.