Strawberry Preserves

Recipe View 5 mins In a large, heavy-bottomed stockpot or Dutch oven, gently combine the whole strawberries, sugar, vinegar, and salt. Stir until the sugar begins to dissolve. (5 minutes)

Recipe View 10 mins Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent scorching. (10 minutes)

Recipe View 20 mins Continue to cook, stirring frequently, until the temperature reaches 220°F (105°C) on a candy thermometer, or until the preserves thicken and a small spoonful placed on a chilled plate wrinkles when pushed with your finger. This usually takes 15-25 minutes, but may vary depending on your stove and the juiciness of the strawberries.

Recipe View 2 mins Remove from heat and skim off any foam that has accumulated on the surface. (2 minutes)

Recipe View 1 mins Carefully ladle the hot preserves into sterilized jars, leaving 1/2-inch headspace.

Recipe View 1 mins Remove any air bubbles by gently tapping the jars on a towel-lined surface.

Recipe View 1 mins Wipe the jar rims clean with a damp cloth.

Recipe View 1 mins Place sterilized lids and rings on the jars and tighten until fingertip-tight.

Recipe View 10 mins Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Recipe View 1 mins Remove the jars from the water bath and let them cool completely on a towel-lined surface. You should hear a 'pop' as the jars seal.

Recipe View Once cooled, check the seals. If a lid flexes when pressed, it is not properly sealed and the jar should be refrigerated and used promptly. Properly sealed jars can be stored in a cool, dark place for up to one year.