Latrell's Elderflower infused Strawberry Jam

• 6 cups prepared strawberries (about 2 quart boxes strawberries)

• 4½ cups sugar

• 1/4 cup lemon juice

• 1/4 cup elderberry juice

Yield: About 4 half-pint jars

Procedure: Sterilze canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Select large, firm, tart strawberries. Wash and drain berries; remove caps.

To make preserve. Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place. Heat the fruit mixture, lemon juice, and elderberry juice to a boil, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 degrees F. above the boiling point of water, or until the syrup is somewhat thick (about 15 or 20 minutes). Remove from heat; skim.

Fill hot preserves immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.