For the syrup strawberries, wash ripe, firm strawberries, pat dry. Place the whole strawberries in a bowl. Add sugar, cover and refrigerate overnight.
Then place in a saucepan with the lemon juice, bring to the boil and simmer gently for 6 minutes, stirring gently every so often.
Allow to cool and cover and refrigerate overnight. Then bring the strawberry mixture to a boil again and simmer for about 25 minutes, until the juice is syrupy thick and the fruit no longer sinks to the bottom.
Pour into jars and seal tightly.