1. Puree strawberries in a blender or food processor.
  2. Place strawberries in a large kettle; add lemon juice, water and sugar. Heat to 165 degrees F (70 C) over medium heat, stirring occasionally. (Do not boil.) Remove from heat; skim off foam.
  3. Pour into hot sterilized jars leaving ¼ inch (1 cm) headspace. Adjust caps and lids. Using the water-bath method, place jars in canner or large saucepan. Add enough water to cover tops of jars by 1-2 inches (2.5-5.0 cm).
  4. Cover canner and bring to a boil; boil 15 minutes.
  5. Remove jars from canner. Let stand to seal and cool.
  • To serve, mix about one-third (75 ml) to two-thirds cup (175 ml) with soda or ginger ale and pour over ice cubes.
  • Refrigerate after opening. Use within 1 year.