An old-fashioned recipe for strawberry preserves that leaves the strawberries whole for a rich and delicious chunky jam.
Ingredients
- 2 pounds fresh strawberries , hulled
- 5 cups white sugar
- 2 tablespoons vinegar or lemon juice
- 1 pinch salt
Instructions
-
1
Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
-
2
Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.
Nutrition Facts
Per serving
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