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Strawberry Preserves

From Diana Rattray,
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A vintage recipe for strawberry preserves with no added pectin.

INGREDIENTS:

  • 1 1/2 quarts red, ripe strawberries
  • 5 cups sugar
  • 1/3 cup lemon juice

PREPARATION:

Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.

Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes.

Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours. Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process for 20 minutes in a boiling water bath.
Makes four 8-ounce jars.

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