Put strawberries in a heavy bottomed pan.

Mix Surejell with sugar and add to berries.

Add lemon juice.

Cook to full rolling boil.

Reduce heat and continue cooking to 220 degrees on candy thermometer (about 20 minutes) stirring occasionally so mixture does not stick to the bottom of the pan.

Spoon off foam if there is any.

Pour into hot sterilized half-pint jars and cover immediately.

Listen for the “pop” to tell you the jar has sealed.