Recipe(tried): Strawberry Preserves Deluxe

Cathy,

I am new to this board. I would not suggest doubling the recipe either.

I am always in search of non-pectin recipes and have foud that the Ball Jar Blue Book of Canning has several.

I have tried and been very successful with the Strawber Preserves Deluxe. At this altitude I was surprised.

1.5 qt strawberries
1/3 cup lemon juice
5 cups sugar.

Combine strawberries and sugar in large saucepot. Let stand 3-4 hours. Bring slowly to a boil, stirring until sugar disolves. Add lemon juice. Cook rapidly until strawberries are transparent and syrup is thick, about 10 to 12 minutes. Ladle into a shallow pan. Let stand, uncovered, 12-24 hours (I covered with layers of cheesecloth) in a cool place. Shake the pan occasionally to distribute straberries throughout the syrup. Heat strawberries and syrup until hot throughout. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling water canner. Yield: about 4 half pints.

Note: this is definitely not runny!