Strawberry Preserves

I don’t know what is loved more spooned on hot buttery biscuits at breakfast in the South: peach, blackberry, or strawberry preserves. Every Southern home cook has their special recipe for strawberry preserves, and this is the one I’ve been using for decades. It all starts in June when I spot the first local berries in the field or market. The key is to use ripe strawberries without any white cores, ensuring they are firm enough to withstand the boiling process. Allowing the berries to stand overnight before canning helps them plump up beautifully. Afterward, you have two options for preserving: sealing the jars with hot paraffin by slowly tilting them back and forth until the paraffin sets all over the tops, or reheating the preserves in hot sterilized jars to achieve a self-sealing effect. For the best flavor, it is recommended to store the preserves for at least 4 months before serving.

MAKES: four 1⁄2-pint jars

INGREDIENTS:

• 1 quart slightly firm fresh strawberries, hulled and washed
• 4 cups sugar
• 2 teaspoons fresh lemon juice
• 2 tablespoons liquid pectin (Certo)

INSTRUCTIONS:

1. If the strawberries are large, cut them in half.
2. In a large saucepan, combine the strawberries and 2 cups of the sugar.
3. Bring the mixture slowly to a boil, stirring constantly.
4. Cook rapidly at a boil for 5 minutes.
5. Add the remaining sugar and return to the boil.
6. Cook for 8 minutes longer, stirring in the lemon juice 2 minutes before removing the pan from the heat.
7. Add the pectin and stir well.
8. Skim off any foam from the surface, cover the saucepan, and let the strawberries stand overnight, stirring when possible.
9. Stirring constantly, bring the strawberries back to a boil and remove immediately from the heat.
10. Ladle the strawberry mixture into four 1/2-pint sterilized jars, leaving about 1/4 inch of headspace.
11. Seal the jars tightly.
12. Store the jars for at least 4 months at room temperature before serving.