I will show you step by step how to make this delicious strawberry preserves.
Great to give as gifts or keep and enjoy it yourself.
Recipe came from: Blue Ribbon Preserves Cookbook under the name of Strawberry Preserves Supreme
Recipe as follows:
9 cups small whole unblemished strawberries (can use medium strawberries as well if you can't find the small)
1/4 cup strained fresh lemon juice
8 cups of granulated cane sugar
1/2 tsp. unsalted butter
1 (3-ounce) pouch liquid pectin
Gently rinse the strawberries in cool water and drain well. Using a sharp paring knife or tomato corer, remove the stems. Then cut out the hard white center out gently.
In a large bowl, combine the strawberries with lemon juice, stirring gently to coat the berries.
In an 8-quart pan, alternately layer the strawberries and sugar. Cover and let stand 4 to 5 hours.
Remove the cover. Over medium-low heat, gradually heat the strawberry mixture, stirring constantly and gently, until the sugar is dissolved.
Stir in unsalted butter. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally to prevent sticking.
Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the preserves into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200f (93C) water bath for 10 minutes, pint jars for
20 minutes.