📖 Instructions

1. Prepare Your Equipment: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
2. Combine Ingredients: In a large, non-reactive pot, combine the chopped strawberries, lemon juice, lemon zest, and granulated sugar. Stir well to ensure the sugar is evenly distributed.
3. Macerate the Strawberries: Let the strawberry mixture sit for about 30-60 minutes. This process, called maceration, helps draw out the natural juices from the strawberries, which is crucial for achieving the right consistency and flavor in your preserves. You'll notice the mixture becoming more liquid as the sugar dissolves and interacts with the fruit. Don't skip this step – it makes a HUGE difference!
4. Cook the Mixture: Place the pot over medium heat. Bring the mixture to a rolling boil, stirring constantly to prevent sticking and burning. Use a wooden spoon or a heat-resistant spatula for this.
5. Add Pectin (Optional): If using pectin, stir it into the boiling mixture according to the package directions. Pectin helps to thicken the preserves and ensures a better set. If you're not using pectin, you'll need to cook the mixture longer to reach the desired consistency.
6. Monitor the Consistency: Continue to boil the mixture, stirring frequently, until it reaches the gel point. To test for the gel point, place a small spoonful of the preserves on a chilled plate. Let it sit for a moment, then push it with your finger. If it wrinkles and doesn't run back together, it's ready. Alternatively, use a candy thermometer to reach 220°F (104°C).
7. Remove from Heat: Once the preserves have reached the gel point, remove the pot from the heat. Skim off any foam that has formed on the surface using a spoon.
8. Fill the Jars: Carefully ladle the hot preserves into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
9. Seal the Jars: Place the sterilized lids on the jars, and screw on the bands until they are fingertip tight. This means tightening them until you feel resistance, but not forcing them too tight.
10. Process in a Water Bath: Place the filled jars in a water bath canner. Ensure the jars are completely covered with water (at least 1 inch above the tops of the jars). Bring the water to a rolling boil and process for 10 minutes. Adjust the processing time according to your altitude, if necessary. If you are like me, and sometimes just completely blank out on adjustments needed for altitude, it is important to do this right to prevent spoilage. Make the preserves and keep your family healthy!
11. Cool and Check Seals: Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool. As the jars cool, you should hear a 'pop' sound, indicating that the lids have sealed properly. Let the jars cool completely, undisturbed, for 12-24 hours.
12. Store: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop back up, it is sealed. Store the sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and use them within a few weeks.