A little softer set than jam with pectin in it...but soooo good!
Recipe Adapted from Real Simple, July 2011
20 cups (12 pints) Strawberries, washed, stems removed, chopped
5-8 cups sugar (depending on sweetness of strawberries and your taste)
4 Tbs Lemon Juice
1 tsp salt
Combine all together in a large pot, mash lightly with a potato masher.
Cook over medium-high heat for 25 minutes, stirring occasionally. Mixture should thicken slightly.
Transfer to containers and refrigerate up to 1 month, or freeze up to 1 year.
~Can also do with Raspberries: 15 cups (6 pints) raspberries, 6 cups sugar, 3 Tbs Lemon Juice, 3/4 tsp salt.~
***Delicious!!! We have used all the strawberry already! I have made strawberry lemonade, smoothies, strawberry cheesecake frozen yogurt, PB & J sandwiches...and of course, hubs is eating it by the spoonful!***