Instructions: To prepare fruit. Select large, firm, tart strawberries. Wash and drain berries; remove caps.

To make preserves. Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place.

Heat the fruit mixture to boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 degrees above the boiling point of water, or until the sirup is somewhat thick (about 15 or 20 minutes).

Remove from heat and stir in pectin; skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.

This recipe yields about 4 half-pint jars.

Yield: 4 half-pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.