Strawberry Preserves

Here is my fav.

2 quarts strawberries
    5 heaping cups sugar
    ½ cup lemon juice


    Wash strawberries.
    Slice, chop, or mash strawberries and stir in the sugar. Let sit for 2 hours.
    Add strawberry mixture to a large pot and cook slow over medium heat until it boils, stirring often. Then turn up the heat to med-high and boil fast for 5 more minutes.
    Add in lemon juice and stir. Boil 5 minutes longer.
    Pour jam into clean jars, wipe jar rims, add lids and rings, finger tight only. Place in a hot water bath canner and boil for 10 minutes. Remove from water and let cool to room temperature. Jars that don't seal correctly can be placed in the fridge and eaten within the next couple of weeks.
Makes about 10 half pint jars of jam.



For jelly, put berries thru a fine sieve and then add other ingredients. Be sure to measure berries first or your jelly/jam may end up runny.  Jo