Please read About Making Preserves and How to Process.

Combine in a medium bowl:

Crush half the berries for a more spreadable preserve. Cover and steep, above.

Unless you plan to plump the preserves, above, overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 4 clean, hot half-pint jars.

Transfer the strawberry mixture to a wide heavy pot and stir in:

Boil rapidly, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. If not plumping the preserves, ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

If plumping the preserves, the next day return them to a boil before processing and canning.