Strawberry Preserves Supreme

These preserves, Linda’s favorite, feature large, flavorful pieces of strawberries suspended in the tender jelly and have won 12 blue ribbons and many special awards at state and county fairs across the country. During a Best of Show judging, one of the judges exclaimed about the flavor, “Some of those strawberries are still alive!” Be sure to use ripe strawberries for the best flavor and texture and to help prevent floating fruit.

MAKES: about nine 8-ounce jars

INGREDIENTS:

• 9 cups whole small ripe strawberries
• 1⁄3 cup freshly squeezed lemon juice
• 8 cups granulated sugar
• 1⁄2 teaspoon unsalted butter (optional)
• 1 pouch (3 ounces) liquid pectin

INSTRUCTIONS:

1. In a large bowl, combine the strawberries and lemon juice, stirring gently to coat the berries.
2. In an 8-quart stainless steel stockpot, alternately layer the strawberries and sugar. Cover and let stand for 4 to 5 hours.
3. Cook the strawberries over medium-low heat, stirring constantly and gently, until the sugar is completely dissolved. Stir in the butter, if using. Increase the heat to medium high and bring to
   a boil, then reduce the heat and boil gently for 10 minutes, stirring occasionally to prevent sticking.
4. Increase the heat to medium high again and bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
5. Remove the pot from the heat and skim off any foam. Let cool for 5 minutes, stirring occasionally.
6. Ladle the preserves into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
7. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• Cut medium-size berries in half. If the strawberries you have are large, cut them into quarters.
• Large whole berries will not absorb enough sugar and are more likely to float in the jars.