Wash and drain the strawberries. Remove their green caps and slice them in half. Put them in a non-aluminum, large, heavy-bottomed saucepan, add the sugar and lemon juice, toss gently to coat, cover, and let sit for about an hour. Bring to a boil over medium heat, stirring just until the sugar is dissolved. Remove from heat and cool to room temperature. Pour into a ceramic bowl, cover with a plate, and refrigerate overnight.
Strain the liquid into a non-aluminum, wide, heavy-bottomed saucepan and
boil until the temperature reaches 221°F. Add the berries and return to
221°F. Quickly chop the mint leaves and add. Follow the recommendations for
water-bath canning.
Water-bath canning instructions can be found at
www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3040.html
Hint: To tell when your jam has set, chill a saucer in the freezer, then
drizzle a little syrup onto the plate. Draw your finger through it—if you
leave a line in the syrup, it should be set. Remember that it’s better to
undercook than overcook, because it’s fine if your preserves are a little
runny.
