Small-Batch Strawberry Preserves

• Place the strawberries, sugar, and lemon juice into a small to medium saucepot (a 3-quart Dutch Oven works great). 
• Cook over medium heat until it begins to simmer and foam.
• Once the mixture begins to foam, turn the heat down to low and stir with a wooden spoon continuously for about 15 minutes.

  – Be sure to use a wooden spoon that has not been stirring anything that smells strong.
• As you feel the jam thicken, continue to turn your heat down and stir continuously until you reach the gel-set phase. If you’re unsure, check the jam's temperature – it should read 220°F.
• Remove from heat and skim off the foam.
• Test for doneness and process.

Processing Jars for Canning

• Prepare fruit by washing and discarding dirty bits.
• Cook fruit (see instructions above).
• Look for the gel to set.
• Pour into hot, sterilized jars.
• Immediately put a lid on clean jars. Place screw ring on ‘fingertip’ tight.
• Place jars in a pot of boiling water – the water should be at least 2” above the lid of the jar. Boil for 20 minutes.
• Carefully pick up the jars (do not tip them sideways) and place them on a towel-lined counter or cookie sheet.
• Once cooled, place them in your cupboard, where they can stored for 6-9 months.