Strawberry butter

Yield: 6 servings

Measure Ingredient
2 quarts Strawberries
2 cups Sugar
2 tablespoons Lemon juice

Wash and hull berries. Press through a sieve or food mill. Measure 5 cups of puree; add sugar and lemon juice. Let stand 2 to 3 hours.

Bring to a boil. Reduce heat. Simmer until thick, about 1 hour, stirring occasionally. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Yield: about 3 half pints.

From: Ball Blue Book Edition 32. Shared By: Pat Stockett

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