Best Strawberry Preserves Ii Recipes

OLD-FASHIONED STRAWBERRY PRESERVES

Steps:

• Gather the ingredients.
• Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps. Halve or quarter the strawberries lengthwise.
• Combine the berries with the sugar in a bowl or a large stainless steel or enamel-lined pan and let sit for 2 hours at room temperature, then refrigerate overnight.
• In a medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice.
• Cook rapidly over medium heat until the strawberry mixture reaches a temperature of 221 F, 25 to 45 minutes. Skim off any foam from the surface.
• Ladle or funnel the strawberry preserves into hot, sterilized jars , leaving 1/4-inch headspace.
• Process for 10 minutes in a boiling water bath .
• Cool and store in the fridge until ready to use.

STRAWBERRY PRESERVES I

Steps:

• 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.

HOMEMADE STRAWBERRY PRESERVES

Steps:

• 1. Take your strawberries and hull them (use a spoon its faster) In large bowl or pan, mash the strawberries to a release their juices.
• 2. Add strawberries and lemon juice to a large pot Cook over low heat about 40 minutes. Stir in sugar. Bring to boil over medium heat, about 15 minutes. Pour into clean, hot sterilized jars and process for 15 minutes.

SUN-COOKED STRAWBERRY PRESERVES

Steps:

• Watch the weather: sun-cooking requires two or three full days of sunshine and temperatures above 80 degrees. Trim stems or leaves off berries and taste; if they are very sweet, use smaller amount of sugar. Toss berries and sugar in a glass or ceramic bowl. Let sit for at least 6 hours or overnight. Stir occasionally to distribute sugar as it dissolves.
• Transfer berries to a nonstick or stainless steel pot and add lemon juice. Gradually bring mixture to a boil, then immediately reduce to a high simmer and cook for 5 minutes. Pour into a large stainless steel or plastic tray (or several, depending on size) into a layer 1 to 1 1/2 inches deep.
• Set in direct sun and cover with netting or cheesecloth to keep bugs out and to allow evaporation. Stir gently every few hours. Leave out all day, or at least eight hours; bring indoors (or cover securely) at dusk, set out again in the morning.
• Watch for syrup under berries to thicken. Depending on weather, this will take two to four days. Mixture may bubble as it heats, but if it starts to foam, can it immediately and use as syrup. (Foam indicates the beginning of fermentation; syrup will still be safe and delicious.) If weather changes, or if mixture does not seem to be cooking, proceed with slow-cooking, below.
• When all syrup thickens, pour it and fruit into a pot and gently bring to a boil. Pour into sterilized glass jars; tighten lids. Place jars in a deep pot with water to cover. Boil jars for 10 minutes, then remove from pot with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tight. Store in a dry dark place for up to one year. Refrigerate after opening.

MOM'S HOMEMADE STRAWBERRY PRESERVES

Steps:

• Mash strawberries in a medium pot with a potato masher to desired consistency. I like some large pieces of strawberries and others that are completely mashed.
• Stir in lemon juice, sugar, and salt.
• Bring mixture to a boil over high heat. Once boiling, turn heat to medium and add cornstarch mixed with cold water. Stir. Let simmer over medium heat for 7 minutes, stirring every minute.
• Remove from heat, and let preserves cool in a large bowl at room temperature for 30 minutes before cooling completely in the refrigerator.
• Once cooled, transfer preserves to mason jars or other airtight containers!

OLD-FASHIONED STRAWBERRY PRESERVES

Steps:

• Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)