pints whole strawberries (about six cups sliced) cup bottled lemon juice tablespoons pectin teaspoon butter cups granulated sugar Glass Mason jars with lids and bands
Place sliced strawberries in a 6 or 8-quart saucepan. Crush the strawberries using a potato masher.
Stir in lemon juice and pectin. Add the butter to the top of the preserves. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar and stir to dissolve. Return mixture to a boil. Continue to boil for one minute, stirring constantly. Remove the pan from heat. Skim foam if any has accumulated. Fill clean glass jars, leaving 1/4-inch of headspace. Store in the refrigerator for up to three months.
56 kcal per serving