Cooking for Daily Living
Jams, Jellies and Syrups
Whole Strawberry Preserves

1 pt. berries, washed and hulled (shake to settle)
1 pt. sugar
1 tsp. pectin
1 tsp. lemon juice
Put sugar over berries and let stand in a warm place ‘til juice is drawn. Cook over medium heat, and let boil, shaking pan, approximately 9 minutes. Don’t stir. Put in pint jar and seal. Lay jar on it’s side and turn often for two or three days, til berries absorb syrup, so they won’t come to the top.

If a more syrupy, ice cream topping type is desired, omit pectin and lemon juice.