-
1
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
-
2
Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.
-
3
Cook until a small amount of the juice gels on a very cold plate.
-
4
(I keep one in the freezer.)
-
5
Pour carefully into 2 pint canning jars and either seal or keep refrigerated.
-
6
Use immediately, or follow proper canning guidelines below.
-
7
Sterilizing Tips:
-
8
Jars should be made from glass and free of any chips or cracks.
-
9
Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal.
-
10
Two piece lids are best for canning, as they vacuum seal when processed.
-
11
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water.
-
12
Rinse well and arrange jars and lids open sides up, without touching, on a tray.
-
13
Leave in a preheated 175 degree F oven for 25 minutes.
-
14
Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
-
15
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven.
-
16
Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
-
17
As a rule, hot preserves go into hot jars and cold preserves go into cold jars.
-
18
All items used in the process of making jams, jellies, and preserves must be clean.
-
19
This includes any towels used, and especially your hands.
-
20
After the jars are sterilized, you can preserve the food.
-
21
It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
