Although I have canned and preserved, for over 60 years, I never made strawberry preserves, before.
First, I put 4 pounds of hulled, washed, sliced strawberries, in my highest, stainless steel Cuisinart stock pot, and crushed them, with a potato masher.
Second, I added 8 cups of white, granulated sugar, and a scant cup of freshly squeezed, strained lemon juice.
Rather than stir it, I continued to mash the mixture, as it came to a rolling boil, when not covered, with the pot lid that I placed on top of a large, stainless steel splatter guard.
Third, I washed and sterilized the jam and salsa jars, that I had, on hand, along with their lids, and my stainless steel funnel.
Although I also processed the first filled jars, in boiling water, for 15 minutes, because I am giving the remaining ones, as gifts, to Grand Singers, e.g., our 6 directors and accompanists, at this afternoon's first, in place, full concert rehearsal, I skipped this step.
Third, I stuck store bought labels, on top of each jar, that were filled out, with a black, extra fine Sharpie, saying, "Strawberry Preserves, from the Kitchen of Jeanine Seeley," before placing them into new brown sandwich bags, with a personalized thank you note stapled, to the folded-over top, of each one. Although these preserves were a tad sweet, and thin, they were relatively easy, to prepare.
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Although I have canned and preserved, for over 60 years, I never made strawberry preserves,...