Strain the strawberries, letting the syrup run through a fine sieve. Bring the syrup to a boil, skimming off any foam, and let it cook until it reaches 105°C.
Add the strawberries back in and bring everything to a rolling boil.
Skim again, stir gently, and let it cook for 5 more minutes. The syrup should be thick enough to coat a spoon, and the strawberries should shine - translucent and almost candied.
Spoon into warm jars, seal, and let cool. Then, find a reason to open one - some good bread, a spoonful over yogurt, or just because.