After the juice is enough to cover the whole lot of strawberries (you have to push them down to see it it is enough), drain the juice out and boil the juice at high heat, then drop the heat to medium and add strawberries back to the juice in the pan. Heat it slowly until the whole content bubbling then you can can them in the jars.
They only keep 6-8 months outside the fridge unless you make the juice so concentrate, then you can keep them longer but I like mine slightly thin syrup. The consistency of the pancake syrup. …I just posted a basic jam making recipe on my blog but didn’t include the conserves recipe.
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