Categories: conserves, jams, jelly, preserves
Ingredients
- 2 lb. washed and hulled strawberries, cut into bite-size pieces (about 8 cups)
- 2 l. sugar 9about 4 cups)
- Juice of 1 lemon
Directions
- Combine the strawberries and sugar in a large pot and heat slowly until the juices are clear, about 5 minutes. Remove from the heat and stir in the lemon juice, then cover loosely and let stand overnight.
- The next day, get everything ready for canning; bring large pot of water to a boil and sterilize 5 sets of jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you’re ready to use them.
- Heat 2 cups of the strawberries and juice in a 10-inch nonstick skillet over medium-high heat. When the strawberries start to simmer, cook, stirring often, until the preserves test done, 3 to 5 minutes. Ladle into the sterilized jars, filling to within 1/4 inch of the rim. Cover with the lid and fasten the ring tight.
- to complete the seal, bring the large pot of water back to a boil, place the covered jars in a pasta insert and place them in the pot. make sure the boiling water covers the jars. Cook 5 minutes.
- Remove jars from the pan and set aside to cool. After 30 minutes, check the lids to make sure they’ve sealed tightly.
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makes about 5 (8 oz.) jars