Add prepared strawberries and sugar to a large bowl. Toss to coat well. Chill for at least one hour.

Prepare a water bath for canning, fill with enough water to cover jars by 1-inch of water. Remove rings, set aside. Place lids in a small saucepan. Place empty jars in water, cover and bring to a boil. Boil jars for 10 minutes, carefully removing with tongs and emptying water back into canning pot. Rest hot jars open end up, on a clean kitchen towel. Pour 1 jar worth of hot liquid into saucepan containing the lids.

Add strawberry mixture to a 5-quart or larger pot. Bring to a simmer over medium heat. Stir frequently. Remove strawberries to a clean bowl, leaving strawberry liquid behind. Continue cooking liquid until it thickens and has reduced some, roughly 15 minutes.

Return strawberries to pan, cooking and stirring for 15-20 minutes. Skim off any foam.

Divide mixture between sterilized jars. Wipe clean, place top and ring on. Carefully add to water bath, boiling for 5 minutes.

Carefully remove jars to a clean towel. Allow jars to rest undisturbed for 12 hours. Listen for the list to pop. If they pop, your jars are sealed. If they do not seal, store in the refrigerator and use within 2 weeks.