Strawberries-on-Top Preserves
-(makes about six 8oz. jars)
-(makes about six 8oz. jars)
Ingredients:
5 c. halved hulled strawberries
6 ¼ c. granulated sugar
2 tsp. finely grated lemon zest
4 Tbs. lemon juice, divided
1 c. + 2 Tbs. water, divided
1 pkg. (1.75oz.) regular powdered fruit pectin
5 c. halved hulled strawberries
6 ¼ c. granulated sugar
2 tsp. finely grated lemon zest
4 Tbs. lemon juice, divided
1 c. + 2 Tbs. water, divided
1 pkg. (1.75oz.) regular powdered fruit pectin
1. In a large, deep stainless steel saucepan, combine strawberries, sugar, lemon zest, 2 Tbs. of the lemon juice and 2 Tbs. of the water. Stir well. Let stand at room temperature for 3 hours.
2. Prepare canner, jars and lids.
*
3. Bring strawberry mixture to a boil over high heat, stirring constantly. Boil hard, stirring occasionally, for 2 minutes. Remove from heat.
4. In another large stainless steel saucepan, combine remaining 1 c. water and remaining 2 Tbs. lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Boil hard, stirring constantly, for 1 minute. Add to hot strawberry mixture and stir for 3 minutes.
5. Ladle hot preserves into hot jars, leaving ¼ in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
