Time 35m Yield 40 Number Of Ingredients 4 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.
Time 12h15m 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.
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.
Time 15h5m Number Of Ingredients 3 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.
Time 30m Yield 2 pints Number Of Ingredients 3 Steps:
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Yield 5 5-ounce jars Number Of Ingredients 3 Steps:
Set 5 5-ounce sterilized jars and lids, or 3 1/2-pint jars in a pan of water over a low burner. Wash berries in a bowl of cold water to make sure they are free of grit and dust. Remove berries by hand, and place them on a clean, dry towel to drain. Then remove the caps and crush berries slightly with a clean, odorless, wooden pestle or a strong coffee mug. Pour into a nonaluminum saucepan, and set over a low flame to heat. Meanwhile, heat the sugar either in a double boiler or in a dish in the oven, being careful not to brown it, but making sure it becomes very hot (about 10 minutes at 350). Now pour the hot sugar over the berries, turning the burner up while stirring the sugar around. The cooking should be as brisk as possible without scorching; it should take about 9 minutes in all. As soon as the preserves begin to boil up, a scum will rise on the surface; skim it off right away with a wooden or silver spoon. It is much better to skim while it’s rapidly boiling, because that seems to cause the scum to remain in a mass, and it’s easy to dip it out without getting too much of the syrup. After 9 minutes of rapid cooking, pour the preserves into the hot jars, filling to about 1/8 inch from the top. Lift the jars out onto a dry surface to cool. When cold, carefully melt paraffin and pour into the filled jars. When paraffin is cool, put on the lids and seal.
Yield Makes about 3 cups Number Of Ingredients 2 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.)
Time 35m Yield 3 cups Number Of Ingredients 3 Steps:
In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan. Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes). Reduce the heat to low, add in sugar and lemon juice. Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently. Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling. The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).
More about “strawberry preserves recipes”
Time P1D Yield 40 Number Of Ingredients 4 Steps:
In a large bowl, combine strawberries and sugar. Let stand 10 minutes. Combine lemon juice and pectin, then stir into strawberry mixture; continue stirring for 3 minutes. Pour into clean plastic containers to within 1 inch of the top. Cover, and allow to set for 24 hours at room temperature, then freeze.
