Strawberry Preserves (no added pectin)

From Diana Rattray, http://southernfood.about.com/od/jamsjellies/r/bl30621j.htm

1 1/2 quarts red, ripe strawberries
5 cups sugar
1/3 cup lemon juice

Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours. Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes.

Chunky Strawberry Preserves

http://sidedish.allrecipes.com/az/StrwbrryPrsrvs.asp

2 pounds fresh strawberries, hulled
5 cups white sugar
2 tablespoons vinegar
1 pinch salt

In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C). Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

Strawberry Preserves Recipe

http://recipes.epicurean.com/recipe/18205/strawberry-preserves.html

4 c strawberries
5 c sugar
1 tb cider vinegar

Put all ingredients in a large kettle; stir to dissolve sugar. Put on to cook; let boil hard for 14 minutes, watching carefully and stirring frequently. When time is up, remove from heat and skim. Pour into shallow pans, and allow to cool several hours or overnight. Put in glasses or jars, add paraffin, and seal.






This page is copyright 2006, Laura Giletti
Last revised: May 2006