Select and wash strawberries, choosing large, ripe, and firm ones; avoid overripe or hollow berries.

Hull strawberries by removing green tops and stems with a paring knife.

Sugar the strawberries by placing them in a large bowl, sprinkling with sugar (about 1/8 cup per 2 cups of strawberries), and gently stirring to coat all berries.

Chill the strawberries by covering the bowl and refrigerating for 5-6 hours to create natural syrup.

Sterilize jars and lids by placing jars in the water bath canner, covering with water, and boiling for 5 minutes; keep jars warm. Simmer lids in a saucepan of water over low heat; do not boil.

Heat the strawberries by transferring the sugared berries and syrup to a large saucepan and heating over medium-low heat for about 10 minutes until the sugar dissolves.

Fill jars by using a slotted spoon to pack warm strawberries into sterilized jars, leaving 1/2-inch headspace. Ladle hot syrup over berries, maintaining headspace; top off with boiling water if needed.

Remove air bubbles by running a non-metallic utensil around the inside of jars and adjusting headspace if necessary.

Clean jar rims and apply lids by wiping rims with a damp cloth to remove residue, placing warm lids on jars, and screwing bands on until fingertip-tight.

Process in water bath by placing jars in the canner, ensuring they're covered by at least 1 inch of water, bringing to a rolling boil, and processing for 10 minutes (adjust for altitude if necessary).

Cool jars by turning off heat, letting jars sit in the canner for 5 minutes, removing jars with a jar lifter, and placing them upright on a towel to cool undisturbed for 12-24 hours.

Check seals after cooling by pressing the center of lids; they should not flex. Refrigerate any unsealed jars and use promptly.

Label and store jars with the date and contents, keeping them in a cool, dark place for up to one year.