Submitted by: Wilma Oursbourn, Richland, Mo.

Ingredients:

• 2 pounds fresh strawberries, cleaned and hulled (Hulling is removing the green stem, or calyx, from the top of the berry)

• 5 C sugar

• 2 Tbsp lemon juice

• A pinch of salt

Directions:

In a large pot, combine strawberries, sugar, lemon juice and a pinch of salt. Bring to a boil and cook until the temperature of the mixture has reached 220 degrees. Transfer mixture to hot, sterilized jars, leaving half an inch of headspace in each jar. Seal each jar with a ring and flat. Process jars for 10 minutes in a water bath. Refrigerate jam once seal is broken.

AdministratorRecipesCanning,Missouri,Richland,Strawberry Preserves,Wilma OursbournSubmitted by: Wilma Oursbourn, Richland, Mo. Ingredients: • 2 pounds fresh strawberries, cleaned and hulled (Hulling is removing the green stem, or calyx, from the top of the berry) • 5 C sugar • 2 Tbsp lemon juice • A pinch of salt Directions: In a large pot, combine strawberries, sugar, lemon juice and a pinch...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma