Grandma's Strawberry Preserves

From The Culinary Couple's Grandma

Makes 8 cups.


  • 4 pints strawberries
  • 7 cups sugar
  • 1 box pectin
  • 1/2 teaspoon butter


  1. Wash jars in hot, soapy water (or in the dishwasher); let dry.
  2. Sort, rinse, and stem strawberries. In two batches, pulse or chop the berries in a blender or food processor. (Do not puree.)
  3. Measure 5 cups of chopped strawberries and place them in a large sauce pot.
  4. Measure 7 cups of sugar and set aside.
  5. Stir 1 box of pectin into sauce pot with strawberries. Add 1/2 teaspoon of butter to reduce foaming. Bring mixture to a full rolling boil over high heat — one that doesn’t stop bubbling when stirred.
  6. Stir in sugar and return to a full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat; skim off foam.
  7. Ladle into prepared jars. Wipe jar rims and threads, and lightly screw lids onto jars. Let cool for about an hour before screwing the lids on tightly.
  8. Refrigerate all jars over night, then move to the freezer, if desired.

(Adapted from Sure-Jell)