Friday, June 3, 2016
Strawberry Preserve Recipe
7 1/2 cups (about 7 1/2 pounds) of crushed strawberries (We used a potato masher.)
3/8th cup lemon juice
9 Tbsp. Ball RealFruit Classic Pectin (There are also recipes inside lable.)
10 1/2 cups granulated sugar
9 pint jars with lids and bands
Cover jars in water in large cook pot and bring to just below boiling or a low boil. Wash lids and bands in warm soapy water. Combine strawberries and lemon juice in separate large cook pot. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down. Stir constantly, and add in all the sugar. Bring to full rolling boil again and boil for one minute. Remove from heat and skim any foam off the top.
Take jars out of hot water and place on towel on counter. Rinse lids and bands. Fill jars with ladle. Both jars and strawberry mixture should still be hot. Leave about 1/2 inch empty at top. Wipe the rims of the jars, and center lids on jars. Screw bands on and place jars in big cook pot. Boil ten minutes, then remove jars and allow to cool. Let jars sit 24 hours and check seal. The lid should not flex up and down when pressed in center of lid.