Canning is a big part of our summer here at the Cottage and we always do it as a family. We all cram into our kitchen (which always seems tiny during the summer) . Some of my favorite summer memories happened in the kitchen with a boiling pot and bowls of anything from tomatoes to peaches.
One year we were canning apples and Brianna woke up and came down to the kitchen, we had a big stock pot full of apples ready to be canned. Brianna happened to not see it and long story short she and her Winnie the Pooh PJ’s ended up sitting in the pot… It was so funny! This is one of our favorite preserve recipe. I don’t normally like strawberries unless they are fresh, but this is so good!
1 Teaspoon Lemon Juice
Remove stems and slice strawberries. Combine berries, sugar and lemon juice. Let stand until it gets really juicy (about 10 minutes). Slowly bring to a boil and stir until sugar dissolves. Cook rapidly almost to gelling point. As the mixture thickens, stir frequently to prevent sticking, Remove from heat, if needed skim foam of the top. Ladle hot preserves into hot jars.
Leave 1/4 inch head-space. Put on two piece lids (these usually come with the jars from the store) or reusable lids. Process for 15 Minutes in a boiling water canner. Remove to a place they can cool safely with out damaging anything (we use several thicknesses of towels on the counter).
Make sure the jars are not touching. Once cool label & date and store in a place where they are not in direct sunlight. And enjoy!
