Homemade Strawberry Preserves

I love homemade strawberry preserves, and I enjoy making a large batch every May after we gather a plentiful amount of berries from a local pick-your-own field. But no matter how many berries I pick and how many jelly jars I fill, the jam never lasts until the following spring. It's okay, though, because doing without for a few months makes us excited for the next strawberry crop.

Picking the strawberries is half the fun. I bring the kids along, but the number of berries they pick that actually make it into the bucket is minuscule. I suppose that will change as they get older. For now, I'm happy we share the experience. Later, I'll be grateful for the extra hands.

Here's how I make my own homemade strawberry preserves. It's not a precise recipe, but it always works splendidly for me. Here's my recipe for 5 half-pint jars; multiply as desired.

You'll need:

• Strawberries: four pounds
• 1 cup juice (I use apple)
• 1.75 oz pkg no-sugar pectin
• Succanat or natural sugar, to taste

Directions to make strawberry preserves:

1. Mash the ripe strawberries layer by layer in a good sized pot.
2. Add the juice and place pot on burner over medium heat.
3. Add the pectin and stir thoroughly to incorporate.
4. Bring the micture to a full, rolling boil and stir constantly to avoid sticking.
5. When boiling can not be stirred down, add sugar if desired. I usually add about a cup.
6. Return strawberry mixture to a full boil and biol for 3 minutes.
7. Process strawberry preserves as desired.

Your preserves can be used for much more than peanut butter and jelly sandwhiches. My kids love PBJ, but we also use homemade strawberry preserves:

• On buttered toast
• As ice cream topping
• On hot cereal
• Mixed into plain yogurt

Did you enjoy this recipe for strawberry preserves? Check out this Canning Recipes site for more home canning information, recipes and resources.