Ten points to the best strawberry preserves recipe!?

Here ya go hun, I found a couple





Strawberry Preserves





NGREDIENTS:


1 1/2 quarts red, ripe strawberries


5 cups sugar


1/3 cup lemon juice





PREPARATION:


Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.


Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes.





Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours. Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process for 20 minutes in a boiling water bath.


Makes four 8-ounce jars.





Perfect Strawberry Preserves





This heirloom recipe yields the tastiest results when you choose small, uniform berries of which at least a quarter are underripe.





Yields: Eight 1/2-pint jars; nutritional information based on a 2-tablespoon serving








4 cups small strawberries (2 pints), washed and hulled


1 1/2 tablespoons cider vinegar (5% acidity)


4 cups sugar











1. Make the preserves: Combine strawberries and vinegar in a large saucepan. Bring the mixture to a boil over high heat, shaking the pan occasionally, for 3 minutes. Add the sugar and bring to a full boil. Continue to boil for 6 minutes, occasionally working the pan in a circular motion. Remove from heat, cover, and allow to stand overnight.





2. Process the jam: Sterilize eight 1/2-pint jars and keep hot. Bring the strawberry mixture to a boil over high heat and ladle into the hot jars, leaving 1/4 inch headspace. Securely cap each jar and process using the boiling-water canning method for 10 minutes. Store in a cool, dark pantry for up to 1 year.Ten points to the best strawberry preserves recipe!?
Strawberry preserves





1 qt. strawberries


2 cups granulated sugar


w cups granulated sugar


2 tsp. lemon juice





Stir strawberries and 2 cups sugar together in a sauce pot.


Bring to a boil and simmer for 5 minutes, stirring frequently.


Stir in 2 more cups sugar and lemon juice. Bring to a boil and continue boiling for 10 minutes more, stirring frequently.


Let stand for 24 hours.


Spoon into jars and seal