I made another batch of my most favorite berry preserves. It is quick and easy to do on the stove top and this recipe does not need any boxed pectin.
Just Enough Strawberry Preserves
1 pound fresh strawberries
2 1/2 cups white sugar
1 Tablespoon white vinegar
less than a pinch of salt
Hull, then slice or chop the strawberries. In a saucepot, combine the strawberries, sugar, vinegar, and salt. Bring to a rolling boil and cook, stirring frequently for 15 - 20 minutes. Cool and refrigerate. Keeps 1 week in the refrigerator, if it lasts that long! I like to spread it on one side of a bagel and put cream cheese on the other, then sandwich it together for a breakfast treat. It is also delicious when served over vanilla ice cream.
I worked on making a set of freezer jams too. That recipe is just about as easy as this, but I don't know if it set up as well. It seemed a little thin when I poured it into the freezer jars.