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Strawberry Preserves


6-7 pounds of fresh strawberries
9-10 tablespoons of pectin
4 cups of sugar
1 tablespoon of butter

  1. Clean, cut the berries and chop in a blender or food processor . You will want about 6 cups of strawberry puree'. If you have more set aside for other uses. Preserves need to be made in small batches so don't be tempted.
  2. Mix the sugar and pectin together making sure they are well incorporated. Pour the mixture intothe puree' and continue to cook to a hard boil.
  3. Begin to cook the puree over med-high heat. Along with the butter, which helps eliminate the foaming that usually occurs. If you opt out you will need to skim off the foam.
  4. Reduce heat slighly and continue to gently boil for about 20 minutes. Check to see idf the mixture will gel by dipping a chilled spoon in. When the puree' begins to gel on the spoon you are done.
  5. Take the mixture off the heat and let cool about 10 minutes and stir so the chunks don't rise to the top.
  6. Fill your sanitized jars to about 1/4" from the top. And do the usual canning procedure.



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