Directions

• Crush the berries in a heavy saucepan. Add one cup of water and the lemon zest. Bring mixture to boil then reduce heat to a simmer for five minutes. Skim off any foam that forms.
• After five minutes of simmering, set the mixture aside to cool.
• Meanwhile, place the sugar and the remaining 3/4 cup of water in a small, heavy saucepan. Bring to a boil and cook until the syrup reaches 260°F on a candy thermometer; set aside.
• Strain the cooled strawberry mixture through cheesecloth, squeezing to separate the majority of the seeds.
• Pour the strained strawberries into a heavy saucepan with the sugar syrup. Bring to a boil and cook for eight minutes.
• Remove from heat and pour into two, sterilized half-pint jars, leaving 1/4 inch of head space. Process in a boiling water bath for ten minutes.