2 quarts fresh strawberries
1 package sur-jel
1 tbsp. butter
7 cups granulated sugar
8 eight ounce glass jelly jars
8 caps or lids
8 rings
tongs
ladle
timer

1. In a small sauce pan place lids, rings and tongs. Cover them with water and bring the water to a boil. Keep the water at a simmer until ready to use.

2. Wash and clean your jars in very hot tap water (I use my dish washer). Let them dry on a clean kitchen towel.

3. Clean and hull the strawberries, cutting large berries in half. Crush the berries (I use my hands) until the mixture yields 5 cups of juice and whole (but crushed) berries.

4. Place crushed strawberries in a 6 quart stainless steel sauce pot. Sprinkle them with the sur-jel, add the butter and bring the mixture to a full boil over a medium low heat.

5. Immediately add the sugar, all at one time, and begin stirring to dissolve the sugar.

6. Set your timer for one minute (but do not start it). Continue to cook and stir the berry mixture over a medium low heat, drawing figure eights and large circles around the edge of the pan.

7. As the mixture reaches a full rolling boil (one that cannot be stirred down), star the timer and continue to stir figure eights carefully, yet vigorously maintaining a full rolling boil for exactly one minute. Remove preserves from the heat.

8. Immediately ladle the hot preserves into the prepared jars.

9. Using a clean dry towel, clean the rims of any dribbled preserves and immediately cap, screw the rings on tightly, and invert the jars onto your counter. Let the preserves sit for one hour.

10. Invert preserves back to an upright position. Label and store.