Fluffy Strawberry Fudge

Grease an 8 x 8 inch square pan.

In a medium saucepan combine sugar water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.

Slowly pour the strawberry mixture over the beaten egg whites stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours or until firm and cut into squares.