Put the strawberries into a colander, rinse them thoroughly under running cold water, drain and preferably leave them for some time to dry.
Once ready, remove the green tops, transfer to a non-metallic bowl and cover with sugar; leave for several hours/overnight.
The next day transfer the strawberries with sugar to a pan, add the lemon juice and rind, bring to boil; lower the heat and cook for 30 minutes. If you have to stir the jam, do it gently, so you don’t break the strawberries. Additionally, if there is scum on top, please remove it.
Leave the jam in a cold place for approx. 24 hours.
The next day remove the strawberries from the syrup (the lemon rind should be left in the liquid), keep them aside and bring the syrup to a boil.
Boil it on medium-high heat for 30 minutes, add the strawberries back and boil for 10-20 minutes more until the confiture reaches the right consistency.*
Pour the jam into prepared jars**, cover with lids, seal and put all the jars upside down on a towel, then cover them with the towel tightly. If you spill any of the confiture on top of the jar, clean it well.
Keep the jars covered for a few hours. Afterwards, you can keep them in a cool place for up to a year.