Rinse the strawberries in cold water and drain well, then hull them.

Place the berries and the sugar in an enamel-lined or stainless steel pan and leave for 4 hours.

Bring the mixture slowly to a boil, stirring occasionally, then add the lemon juice.

Over a medium heat, continue to cook for around 15 minutes until the syrup is thickened.

Using hot, sterilized jars, ladle in the strawberry preserves, leaving around 1/4 inch at the top of each jar.

Process in a boiling water bath for 10 minutes.

Cool thoroughly then store, either in the fridge or pantry (see notes above).