In a large pot combine strawberries, 1½ cupsof the water and lemon peel. Boil gently for 5 minutes.
Transfer to a dampened jelly bag or a strainerlined with several layers of cheesecloth set over a deep bowl.
Let drip,undisturbed, for a least 2 hours.
In aclean large pot, combine sugar and remaining 1½ cups water.
Bring to a boilover medium-high heat, stirring to dissolve sugar, and cook until temperaturereaches 230° F.
Add strawberry juice and corn syrup. Increase heat to high,boil for 5 minutes, stirring occasionally.
Remove from heat and stir in lemonjuice.
Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjustheadspace.
Wipe rim and place lids and screw bands. Tighten the screw bandsfinger-tight.
Place jars in prepared canner, with jars completely under water.Bring to a boil, reduce heat to maintain gentle boil and process for 20minutes*. Turn off heat and remove canner lid.
Allow jars to sit in canner for5 minutes before removing. Set jars on rack or towel out of drafts and allow tocool. Remove screw band, label and store.