MAKE STRAWBERRY PRESERVES RECIPES
STRAWBERRY PRESERVES RECIPE | MARTHA STEWART
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
STRAWBERRY PRESERVES RECIPE - FOOD.COM
I remember grandma making jelly and preserves, hers were the very best, she never used pectin and the flavor was wonderful. I haven't tried this yet myself, but I plan to soon. I hope to make some with Splenda. I will post my notes when done.
Total Time 12 hours 15 minutes
Prep Time 12 hours
Cook Time 15 minutes
Yield 2 1/2 cups
Number Of Ingredients 2
Steps:
- Cap and rinse berries, place in a large colander.
- Pour boiling water over berries and let drain 1 minute.
- Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
- Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
- Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
- Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
- Cover with a 1/8 inch layer of paraffin. cover with lids.
Nutrition Facts : Calories 774, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2, CarbohydrateContent 200, FiberContent 0, SugarContent 199.6, ProteinContent 0
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- Rinse the strawberries in cold water and drain well, then hull them. Place the berries and the sugar in an enamel-lined or stainless steel pan and leave for 4 hours. Bring the mixture slowly to a boil, stirring occasionally, then add the lemon juice. Over a medium heat, continue to cook for around 15 minutes until the syrup is thickened. Using hot, sterilized jars, ladle in the strawberry preserves, leaving around 1/4 inch at the top of each jar. Process in a boiling water bath for 10 minutes. Cool thoroughly then store, either in the fridge or pantry (see notes above).
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