Sunday, April 14, 2013

Strawberry Preserves

I had so many strawberries at $0.63 per pound, that I decided to make some preserves before they got too soft.  It's a good use of a lemon or two as well.  This recipe is easy and tasty.

2 quarts of firm, ripe strawberries, sliced
1 package of pectin
1/4 cup lemon finely chopped (about 1 medium)
1/4 cup water
6 1/2 cups sugar

Smash strawberries in single layers and place in a large sauce pan or medium stock pot.  Add pectin, lemon, and water. Bring to a boil stirring occasionally.  Add sugar and stir until dissolved.  Bring to a boiling stirring frequently. Boil for 1 minute while stirring.

Remove from heat and fill hot pint or half pint jars leaving 1/4 head space.  Fit two piece lids onto jars.  I use a little water and my finger to make sure the jar rims are free of the jam so that the lid will seal.  Process using the boiling water method for 15 minutes.  Make about 8 half-pint jars.

I highly recommend using a jar lifter and funnel when canning such as the Progressive 3-Piece Canning Set.  It will save time and keep you from getting burned so easily.

Enjoy on toast, bagels, muffins, waffles, ice cream, etc.  Mmmmmm.

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