How to Make Strawberry Preserves

Fresh summer strawberries are delicious served over ice cream or in shortcakes and pies. Enjoy that wonderful flavor year-round by making strawberry preserves with fruit from your garden or the local farmer's market or produce department. This recipe makes 7 cups or 7 jars.

Difficulty:

Moderate

Instructions

Things You'll Need

• 4 pt. strawberries to yield 4 c. crushed berries
• 7 c. sugar
• 3 oz. liquid fruit pectin
• Strawberry Hullers
• Groceries
• 8-fluid-oz. Canning Jars
• Baking Sheets
• Canning Lids
• Colanders
• Food Processors
• Measuring Cups
• Paring Knives
• Saucepans
• Tongs
• Baking sheets
• Measuring cups

1. Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Transfer clean jars to a cookie tray and place them in a 200-degree F oven.

2. Prepare lids by placing them in a saucepan of gently boiling water.

3. Prepare strawberries by dipping them in a sink of cold water and immediately lifting them into a colander to drain.

4. Hull strawberries using a sharp paring knife or a strawberry huller. Place half the strawberries at a time into a food processor and process for 10 to 15 seconds; they should still be slightly chunky.

5. Place the strawberries into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring the pot to a full rolling boil over high heat, stirring constantly.

6. Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.

7. Remove the jam from the heat and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.

8. Wipe jar rims and threads with a clean, damp cloth.

9. Remove the jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.

10. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.

11. Check the seals after 1 hour to make sure the lids are curving down.

Tips & Warnings

• Use new lids for each batch of jam to ensure a good seal.

• Extra strawberries freeze well. Rinse them in a sink of cold water. Hull them and place them in a single layer on a cookie sheet and freeze. Place them in freezer bags and keep them in the freezer for up to 10 months.

• If desired, the water bath process may be used in place of the inversion method. Follow the first 9 steps. Place lids on jars and screw on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8 ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.

• Making preserves is a very hot process. Take extreme care when handling and filling jars.