Directions:
To prepare pulp: Wash and crush strawberries.
Slowly simmer strawberries until soft, adding only enough water
to prevent sticking (about 1/2 cup). Press through a sieve or food
mill. Measure 5 cups strawberry pulp.
To prepare Butter: Combine strawberry
pulp, sugar and lemon juice, let stand 2 to 3 hours. Bring mixture
to a boil; recue heat. Cook slowly until thick enough to round up
on a spoon. Ass mixture thickens, stir to prevent sticking. Ladle
hot butter into hot jars, leaving 1/4 inch headspace. Adjust caps.
Process 10 minutes in a boiling-water canner. Yield about 3 half
pints.
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