2 quarts strawberries
2 cups of sugar
2 tablespoons lemon juice


Wash and hull strawberries (press through a sieve or food mill), mash. Measure 5 cups of puree, add sugar and lemon juice. Let stand 2 to 3 hours. 

Prepare home canning jars and lids. 

Cook over high heat until strawberry mixture comes to a boil. Reduce heat and simmer gently about 1 hour until mixture thickens. Stir constantly towards the end to prevent sticking or scorching. Ladle into hot jar, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling-water-bath canner. 

Yields about 3 8-ounce jars. 

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