Typically jam or jelly making involves a lot more sugar then in this recipe. By baking the strawberries and sugar at low temperature the fruit dehydrates a little and the flavors become concentrated.
The other advantage to this technique is that the berries keep their shape and I like that!
It is important that you weigh the fruit and then add %50 of their weight in sugar.
This technique can be used for other fruit although the processing times will vary.
6 cups cleaned, hulled and halved strawberries (cut the same size)
1 ½ cups sugar
1 Tablespoon lemon zest
Place strawberries on a baking sheet and pour over the sugar. Add the lemon zest and mix well.
Mix well and bake in a 200f-degree oven for 1 ½-2 hours, turning berries over every ½ hour.
Remove the berries from the oven and process in sterilized jars according to manufactures recommendations.
You can find easy processing directions at the Ball sight www.freshpreserving.com under the canning tab.