Strawberry Preserves

Let's Cook

1. Step 1.

   Combine in a medium bowl: 2 pounds firm-ripe strawberries, hulled; 3 cups sugar

2. Step 2.

   Crush half the berries for a more spreadable preserve. Cover and steep, above.

3. Step 3.

   Unless you plan to plump the preserves, above, overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 4 clean, hot half-pint jars.

4. Step 4.

   Transfer the strawberry mixture to a wide heavy pot and stir in: ¼ cup bottled lemon juice

5. Step 5.

   Boil rapidly, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. If not plumping the preserves, ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

6. Step 6.

   If plumping the preserves, the next day return them to a boil before processing and canning.