Strawberry Preserves


  • 6 cups large, firm, tart strawberries (about 2 quart boxes), cleaned and capped
  • 4 1/2 cups sugar

    Combine whole fruit and sugar in alternate layers. Let stand for 8 to 10 hours or overnight in the refrigerator or other cool place. Heat fruit mixture to boiling, stirring gently. Boil rapidly, stirring occasionally to prevent sticking. Cook to 220' F or until syrup is somewhat thick (about 15 to 20 minutes). Remove from heat; skim. Ladle into clean, hot, sterilized containers. Cap with 2-piece canning lids and process 5 minutes in a boiling water bath. Makes 4 half-pints.