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Strawberry Preserves Supreme

Source of Recipe


Adapted from "Blue Ribbon Preserves"






List of Ingredients



• 9 cups whole, unblemished ripe strawberries
  
• 1/4 cup strained fresh lemon juice (1 large, juicy lemon)
  
• 8 cups granulated sugar
  
• 1/2 tsp butter
  
• One 3-ounce pouch liquid pectin
  






Instructions



1. Gently rinse strawberries in cool water and drain well. Using a strawberry stemmer, sharp paring knife or tomato corer, remove the stems. In a large bowl, combine the strawberries with the lemon juice, stirring gently to coat the berries.
   
   
2. In an 8-quart non-aluminum pan, alternately layer the strawberries and sugar. Cover and let stand 4 to 5 hours at room temperature. At the end of that time, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
3. Remove the cover from the berries. Over medium-low heat, gradually heat the strawberry mixture, stirring constantly and gently, until the sugar is dissolved. Stir in the 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.
   
   
4. Return 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, and boil for 1 minute. Remove the pan from the heat. Skim off any foam.
   
   
5. 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 1 hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process the jars in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes about 9 half pints.