Strawberry Preserves Supreme.

Strawberry Preserves Supreme
from "Blue Ribbon Preserves" by Linda Amendt

9 cups small whole unblemished strawberries
1/4 cup strained fresh lemon juice
8 cups sugar
1/2 tsp unsalted butter
1 3 oz. pouch liquid pectin

Rinse strawberries in cool water and drain well. Using a sharp paring knife, remove the stems. Discard any hollow berries. In a large bowl, combine the strawberries with the lemon juice, stirring gently to coat the berries. In an 8 quart pan, alternately layer the berries and sugar. Cover and let stand 4 to five hours.

Remove the cover. Over medium-low heat, gradually heat the mixture, stirring constantly and gently, until the sugar is dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally to prevent sticking.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent floating fruit, allow the preserves to cool five minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the preserves into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree water bath for 10 minutes, pint jars for 15.