Strawberry Preserves

Preparation

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

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.

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.

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.

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.

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