Varenye, the classic Russian style of preserve, is made by layering strawberries with sugar and simmering them repeatedly over low heat so the fruit keeps its shape in a thick syrup. Keeping the strawberries whole is the tradition behind eating it by the spoonful alongside tea.
Layer the strawberries with sugar in a bowl and let them sit at room temperature for 2 hours until the sugar dissolves and the fruit releases juice.
Transfer the mixture to a pot and simmer over medium heat for 8 minutes, then remove from the heat and let it cool for 1 hour.
Bring the cooled mixture back to a boil, add the lemon juice, and simmer for another 12 minutes while skimming the foam.
Without breaking up the strawberries, ladle the hot preserve into clean jars and seal the lids tightly.
Macerating the strawberries with sugar overnight helps them hold their shape better during simmering. Always skim the foam between simmering rounds, or the preserve will turn cloudy.
Use the strawberries with the stems removed, not left on; leaving the stems in ruins the texture of the preserve.
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