5-8ozgranulated sugar(you may need more or less depending on how much strawberry juice you have)
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Use a peeler to remove the peel from the lemon, trying to get as little of the bitter white pith as possible.
Combine strawberries, lemon peel, and pinch of salt in a medium sauce pot over medium heat. Stir constantly until strawberries soften and begin to release juices.
Add water and bring to a boil. Continue boiling, stirring occasionally until water has reduced by about half and the strawberries are quite pale in color. This can take anywhere from 10-15 minutes or longer.
Pour the mixture through a strainer into a heat safe container. Gently lift and stir the strawberries to encourage any excess liquid to strain. Do not press the strawberry pulp through the strainer.Discard the strawberries and lemon peel.
Wipe out the sauce pot and weigh the strawberry juice into it. Add the same amount of granulated sugar and stir well to make sure the sugar isn't clumped on the bottom of the pot.
Return the pot to the stove over high heat. Dip a pastry brush in water and brush the inner walls of the pot to dissolve any sugar crystals clinging to walls.DO NOT STIR THE SYRUP MIXTURE ONCE IT'S ON THE HEAT.
Bring to a rolling boil. Once a full rolling boil (more than 75% of the surface of the pot is bubbling) is reached, reduce heat to medium and set a timer for 1 minute.
Remove from heat and let cool. Stir in a squeeze of lemon juice (optional) to taste. Transfer to airtight container or sanitized glass bottle. Store in the fridge for up to 2 weeks.
Strawberry weight measurement is AFTER removing stems.