Strawberry Preserves

Preparation

1. Combine the strawberries and lemon juice in a large stainless steel saucepan over medium-high heat.

2. Slowly bring the mixture to a full rolling boil, reduce heat to a low simmer, and cook until juices release from the berries; about 45 minutes to 1 hour, stirring occasionally. Add 2 cups of the sugar, stirring to dissolve.

3. Increase heat to medium-high and bring the strawberry preserves back up to a full rolling boil and boil for 1 minute, stirring constantly. Reduce the heat to medium-low and simmer for an additional 15 minutes, or until preserves have thickened and thickly coat the back of a spoon. Taste for sweetness and add additional sugar to taste.

4. Remove from heat and skim any foam floating on top. Ladle the hot preserves into clean and sanitized pint jars, leaving ½-inch of empty space between the preserves and the rim of the jar.

5. Using a clean damp towel, wipe the rims of the jars clean, add the lid, and tighten until fingertip tight; do not overtighten. Allow the jars to cool, on the countertop, for about an hour. Refrigerate until ready to eat.

6. Note: The Strawberry Preserves should be good for one month in the refrigerator.