Pour boiling water over strawberries for a second, drain. Repeat with cold water, drain. Add 1/3 of sugar. Bring fruit and sugar to a boil and cook for four minutes. Stir to prevent burning. Remove from heat; add lemon juice and remaining sugar. Return to heat, bring to rolling boil and cook for six minutes. Skim, pour into bowl and let stand 8 to 10 hours. Pour into sterilized jars and seal with wax or freeze. (Leave 1/2 inch head space for expansion). Yield: 1 quart