This heirloom recipe yields the tastiest results when you choose small, uniform berries of which at least a quarter are underripe.
4 cups small strawberries (2 pints), washed and hulled
1 1/2 tablespoons cider vinegar (5% acidity)
4 cups sugar
1. Make the preserves: Combine strawberries and vinegar in a large saucepan. Bring the mixture to a boil over high heat, shaking the pan occasionally, for 3 minutes. Add the sugar and bring to a full boil. Continue to boil for 6 minutes, occasionally working the pan in a circular motion. Remove from heat, cover, and allow to stand overnight.
2. Process the jam: Sterilize eight 1/2-pint jars and keep hot. Bring the strawberry mixture to a boil over high heat and ladle into the hot jars, leaving 1/4 inch headspace. Securely cap each jar and process using the boiling-water canning method for 10 minutes. Store in a cool, dark pantry for up to 1 year.
(based on individual servings)
Total Fat: 0 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 1 mg
Carbohydrates: 13 g
Fiber: 1 g
Protein: 1 g
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