Prepare strawberries and place in large pot. Add sugar and bring to boil over medium heat.

Reduce heat to low and simmer until the mix reduces by about a third, 30-45 minutes. Turn off heat.

Add fresh lemon juice and vanilla and stir well.

Sterilize jars by boiling them in the water bath canner or washing them in the dishwasher.

Bring water to boil in the water bath canner.

Prepare jar lids rings by heating them briefly in hot water. Do NOT boil the lids as this is supposed to decrease their ability to seal (though I've boiled them before accidentally and they almost always seal).

Ladle hot syrup into jars.

Wipe down the top of the jar and put on the lid and ring.

Tighten rings as much as you can and then put the jars in the boiling hot water bath canner.

Lower the jars into the water to make sure they are completely submerged by the water.

Boil the jars for 15 minutes.

Remove jars from water bath canner, place on towel and leave alone for 24 hours.

Check the seal on the jars. If any didn't seal, you can bring the syrup back to boil and try again.