If using strawberries, hull them first; then wash and then drain them.

Mash them, in layers. (I pulse them in my food processor until they are the size I prefer… small chunks, but not totally pureed).

Combine the strawberries, (or any kind of berrwith the sugar and stir until blended.

Bring to a continuous roll, stirring frequently, so it doesn’t stick.

Bring to a gel stage (approximately 10 minutes).

To test if the fruit is at the gel stage, I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it’s ready.

Pour into sterilized clean class jars with lids.

Set the filled jars in a rack, covered by at least 2” of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil.

Remove from the pot, carefully, with a jar lifter onto a clean towel.

Listen for the “pop” of the vacuum on the lids…and/or press a finger on the top. If it’s firm, you have a good vacuum.

If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.