Strawberry Refrigerator Preserves

Plant City, Florida, is the home of the Strawberry Festival as well as many strawberry farms. For a strawberry lover like me, visiting was pure heaven. During the festival I tasted strawberry cookies, strawberry milkshakes, and the area’s famous strawberry shortcakes. Returning home with strawberry fever, I got to work creating my recipe for fresh and easy strawberry preserves. Light in sugar, these preserves have a remarkable fresh strawberry taste. Divine on toast or with biscuits, the preserves are light enough to serve with dessert; just don’t forget the homemade whipped cream.

2 cups chopped fresh strawberries (½-inch pieces)

½ cup white grape juice

½ cup 100 percent pear juice

1 teaspoon fresh lemon juice

4 tablespoons honey

1 tablespoon plus ¾ teaspoon Sure-Jell No Sugar Needed Fruit Pectin

Combine the strawberries, grape juice, pear juice, lemon juice, and honey in a medium saucepan. Stir well. Cook over medium-high heat for 2 minutes, stirring occasionally. Whisk in the Sure-Jell.

Bring the mixture to a boil over high heat and cook for 2 minutes, stirring constantly. Remove the pan from the heat and spoon off any foam from the top. Spoon the preserves into 2 clean ½-pint jars. Secure with lids. Let cool to room temperature. Store the preserves in the refrigerator for up to 2 weeks.

Makes 1 pint.