Instructions: This beautiful soft spread earned its creator, Linda J. Amendt, author of

"Blue Ribbon Preserves," 12 blue ribbons at fairs across the country.

These preserves are best when made at the peak of strawberry season, when the berries have developed their fullest flavor. A tomato corer is the perfect tool for removing the strawberry stems if you dont have a strawberry stemmer in your gadget drawer. 9 cups small, whole, unblemished ripe strawberries 1/4 cup strained fresh lemon juice (1 large, juicy lemon)

8 cups granulated sugar
1/2 teaspoon butter
1 (3-ounce) pouch liquid pectin
Gently rinse the strawberries in cool water and drain well. Using a strawberry stemmer, sharp paring knife or tomato corer, remove the stems. If you come across a hollow berry, set it aside for another use and replace it with a solid berry.

In a large bowl, combine the strawberries with the lemon juice, stirring gently to coat the berries.

In an 8-quart non-aluminum pan, alternately layer the strawberries and sugar.

Cover and let stand 4 to 5 hours at room temperature. At the end of that time, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Remove the cover from the berries. Over medium-low heat, gradually heat the strawberry mixture, stirring constantly and gently, until the sugar is dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally to prevent sticking.

Return the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the entire contents of the pectin pouch.

Return the mixture to a full rolling boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the preserves into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars.

Process the jars in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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.