Old Fashioned Whole Berry Preserves
This recipe comes from Rudd’s Farm, in Greensboro, NC (www.ruddfarm.com).
6 cups fresh small fully ripe whole strawberries,washed and hulled Boiling water to cover strawberries 1/2 cup lemon juice 6 cups sugar, divided
In a large saucepan, cover berries with boiling water; let stand 3 minutes to soften. Drain water and discard. Combine berries and 3 cups of the sugar in a 6 to 8 quart saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat; continue to boil slowly on medium heat 8 minutes, stirring constantly. Add remaining 3 cups sugar and lemon juice. Boil 10 minutes more, stirring constantly. Using a candy thermometer, bring to the gelling stage of 220-225 degrees. Remove from heat. Stir and skim off foam with metal spoon for 2 minutes. Pour jam into shallow baking dish to cool completely. When cold, put in sterilized jars and freeze or process.
