We ended up with almost 25 lbs. of berries. Using six of those pounds I made eight pints of jelly. I canned them in small (4 oz. and 8 oz.) jars so there would be no waste. Once you open a jar, it needs to be consumed in a few days. Little did I know how good it would be. We've already used it to cover ice cream, on toast for breakfast, and on PB&J for lunch. It was very easy to make. After I washed them in a little soap and cool water (recently saw a video about tiny little white bugs found on strawberries),
I sliced them.
Then I crushed them in this great little ricer we were gifted in Italy a few years ago. Italians use this tool to crush tomatoes for pasta sauce.
I followed the Ball Blue Book recipe for strawberry jelly without pectin - added the sugar and let it boil for a good 40-50 minutes.
Finally, I filled my jars. YUM!!
Tomorrow, I'll do it all again because I have plenty of berries to preserve. I wonder if I could use less sugar to make a strawberry sauce for ice cream?? Can't hurt to try.