Canning Recipes




Grandma's Elegant Strawberry Preserves
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 quarts firm ripe small strawberries
1/2 cup fresh lemon juice
6 2/3 cups sugar

Combine strawberries and sugar in a large, heavy saucepan or Dutch oven,
and allow to stand for 3 to 4 hours. Over medium-low heat, bring mixture
slowly to a boil, and stir until sugar is thoroughly dissolved. Add the
lemon juice, and increase heat to high. Boil rapidly until strawberries
are transparent and syrup is thick (about 12 minutes).

Remove from heat, and skim any foam from surface of mixture. With a
slotted spoon, remove the strawberries from the syrup and place in a
shallow container. Return the syrup to heat, bring to a boil and cook for
8 minutes. Pour hot syrup over strawberries. Cover container loosely
with a clean towel, and allow to stand in a cool place for at least 12 and
not more than 24 hours.

Skim any foam from surface. Do not stir mixture, but shake it
occasionally so strawberries absorb the syrup and are distributed evenly.
Pour into hot jars, leaving 1/4-inch head space. Adjust jar caps, and
process for 20 minutes in boiling water.

This recipe yields about 5 half-pints.




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