Use a large and wide pot to make strawberry preserve. Pour half of the amount of sugar into the pot and spread it evenly. Add the washed and cleaned strawberries, and cover with the rest of the sugar. We used a total of 2.5 kg (about 5 pounds) of sugar and 2.5 kg (about 5 pounds) of strawberries.
Let the strawberries and the sugar steep and release juice for 24 hours.
The next day, mix the mixture, bring to boil, turn off the heat and skim the foam. Set the strawberry preserve aside for one day.
Bring to boil, and add the juice of one lemon. Adding lemon juice will prevent the sugar from crystallizing and help preserve the color of the strawberry preserve.
Continue cooking over low heat, skimming the foam, until the preserve is thick enough. To test for doneness, dip a spoon into the preserve and pour some onto a plate. Let it cool, and run a spoon through the preserve. If the preserve sets and no liquid runs out- the strawberry preserve is ready.
Cool completely, transfer to jars and store in a cool and dark place. Serve this delicious strawberry preserve with Grandma Emma’s pancakes.