*  Exported from  MasterCook  *

                           Strawberry Preserves

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          strawberries -- prepared and
                        crushed
   7      cups          sugar
   1      box           Sure-Jell fruit pectin

If jams will be placed in a boiling water bath, wash, scald, and drain
jars or use dishwasher with very hot rinse water.  Keep hot.
If jams will not be placed in a boiling water bath, wash jars and
sterilize in boiling water for 10 minutes.  Keep hot.
Wash lids and place in small container.  Cover with boiling water
shortly before placing on filled jars.
Prepare fruit as directed.  Measure amount of fruit specified in recipe;
pack solidly in cup.  If measure is slightly short, add water.  Place
measured fruit in a 6 or 8 quart saucepot.
Measure sugar and set aside.
Stir Sure-Jell fruit pectin into prepared fruit.  Saucepot must be no
more than 1/3 full to allow for a rolling boil.
Bring to a full boil over high heat, stirring constantly.  At once stir
in sugar.  Stir and bring to a full rolling boil.  Then boil hard 1
minute, stirring constantly.  Remove from heat.
Skim off foam with a large metal spoon.  Immediately ladle into hot
jars, leaving 1/4 inch space at top.  With a damp cloth, wipe jar rims
and threads clean.
Immediately cover jars with hot lids.  Screw bands on firmly.
Place in boiling water bath, carefully setting jars on rack in canner.
Water should cover jars by 1 to 2 inches.  Cover canner and return the
water to a boil; then boil 5 minutes.  Remove jars from canner.
Let jam stand to cool.  Check seals.  Jar lids should be slightly
concave or remain so when pressed.


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