Wash and cut your strawberries. (Large strawberries can be cut in fourths. Medium and small in halves.)
Place your pot on the stovetop and turn the heat to 5-6 out of 10.
Add all of your ingredients to the pot and stir.
Cook this mixture for 45 minutes in total. - In the beginning, stir every 5 minutes. Once 15 minutes has passed, you can stir every 7-10 minutes. PLEASE remove the lid once the mixture gets to a boil!
Remove from heat and allow to stand as you prepare your jars and lids.
Preheat your oven to 170 degrees Fahrenheit.
Boil some water separately for the lids.
Place your lids in a bowl with boiling water for 3-5 minutes.
Wash your jars with soap and baking soda. Then place them in the oven for 10-15 minutes.
Place a large pot onto your stovetop and fill it with about half a gallon of water. Turn the temperature to high.
Fill each jar, leaving about an inch of space at the top. Wipe down the rim of each jar. (Some use vinegar on the towel.) Then place the lid and tighten until about fingertip-tight.
Place each jar into the pot of water. Make sure that the water covers each jar by about 1 inch over the jar height.
Once the water gets to a boil, allow that to go for 10 minutes for a half-pint jar, and 15 minutes for a pint-sized jar.
Turn off the heat; allow it to stand and cool until it's comfortable to grab the jars with your canning tongs.
Allow to sit for 12 hours, then enjoy! Should last up to 18 months or so.
