Slightly different than the recipe for strawberry preserves.
From a box sold in Canby, Oregon.
4 cups of berries, crushed
3 cups of sugar
2 Tablespoons lemon juice
1/4 teaspoon salt
Mix all ingredients together and cook in shallow pan, boiling rapidly until thick as desired. Seal in hot sterilized jars while hot.
Yesterdish reminder: I know you find it tedious that I always remind you to use modern canning practices because it’s not really safe to use old ones. So here, I’ll try to make it more exciting. “Roses are red, violets are blue, clostridium botulinum would have a field day with you!”
I’ll keep working on it.