Ingredients:
2 Pounds strawberries hulled but whole
8 Each jars, jelly (8 oz)
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Directions:
Weigh your strawberries, take half the weight of the strawberries and use as your sugar measurement. Use as many ounces of lemon juice as you used pounds of sugar. For example, for 10 lbs strawberries, use 5 lbs sugar, and 5 oz. lemon juice.
Add all the ingredients to a pot and allow to boil until product has risen and fallen. Use a metal spoon to test for doneness; if preserve mixture drips off in a sheet, then it’s ready to jar.
Ladle preserves to a sterilized jars, and seal with sterilized lids. Add jarred preserves to warm water and cover two inches over lid. Bring product to boil and process for 10 minutes. Turn off heat and let them sit for 5 additional minutes, remove and allow to cool for 24 hours. Store in a cool dark and dry place. |