Strawberry Preserves

Brightly jewel-toned, these preserves are uncooked & best made with small, ripe local berries. Each spring, Rosalie Shimek Holman enjoyed picking strawberries on Maryland’s eastern shore to make this special treat.

ingredients

1 3/4 c. prepared fruit (about 1 qt. fully ripe berries)
4 c. white sugar
1 pouch Certo fruit pectin
2 tbsp. lemon juice

directions

1
Use any containers, 1 pint or smaller, that have tight fitting lids. Wash, scald, drain containers and lids.
2
Stem and thoroughly crush strawberries, one layer at a time. Measure exactly 1 3/4 cups fruit; place in a large bowl or pan. Thoroughly mix sugar into fruit; let stand 10 minutes.
3
Combine lemon juice and fruit pectin; stir into fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain.) Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes about 5 cups

Source: Rosalie Holman's recipe box