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Ingredients
- 2 quart hard ripe small strawberries
- 1/2 c. fresh lemon juice
- 6 2/3 c. sugar
Directions
- Combine strawberries and sugar in a large, heavy saucepan or possibly Dutch oven, and allow to stand for 3 to 4 hrs. Over medium-low heat, bring mix slowly to a boil, and stir till sugar is thoroughly dissolved. Add in the lemon juice, and increase heat to high. Boil rapidly till strawberries are transparent and syrup is thick (about 12 min).
- Remove from heat, and skim any foam from surface of mix. With a slotted spoon, remove the strawberries from the syrup and place in a shallow container. Return the syrup to heat, bring to a boil and cook for 8 min. Pour warm syrup over strawberries. Cover container loosely with a clean towel, and allow to stand in a cold place for at least 12 and not more than 24 hrs.
- Skim any foam from surface. Don't stir mix, but shake it occasionally so strawberries absorb the syrup and are distributed proportionately. Pour into warm jars, leaving 1/4-inch head space. Adjust jar caps, and process for 20 min in boiling water.
- This recipe yields about 5 half-pints.
- Yield: 5 half-pints
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