Strawberry Jewels (Canning)

1. 1

   In large shallow bowl sprinkle half strawberries with 1 cup of sugar. Add remaining strawberries and sprinkle with another cup of sugar. Cover and let stand overnight at room temperature.

2. 2

   Transfer mixture to a colander set over a preserving pan and let juices drain. Stir remaining 3 cups of sugar into pan and cook over low heat, stirring, until dissolved.

3. 3

   Bring syrup to a boil and add reserved strawberries and lemon juice. Boil 5 minutes. Transfer berries to colander with a slotted spoon and set over a bowl.

4. 4

   Boil syrup 5 minutes, or until reduced slightly. Add strawberry juices accumulated in bowl, boiling mixture until the amount added is reduced.

5. 5

   Add berries to the syrup and boil 5 minutes, or until jellying point is reached. Remove pan from heat and allow jam to cool 10 minutes.

6. 6

   Spoon into warm sterilized jars and seal. (I boiled them for 10 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.