Strawberry Preserves I

1. 1

   In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).

2. 2

   Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

* Per serving · 4 servings · Values may vary.

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