Strawberry Preserves Recipes

STRAWBERRY PRESERVES

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 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.

STRAWBERRY PRESERVES

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.

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

Steps:

• Combine strawberries sugar and water. Boil for 25- 30 minutes.
• Add jello and sure-jell. Cook 2 minutes.
• Scoop off foam with a metal spoon.
• Put in sterilized jars. Turn upside down to seal or put in a cool water bath.

STRAWBERRY PRESERVES

Steps:

• Wash and hull strawberries. Combine strawberries and sugar in a large Dutch oven; stir well, and let mixture stand 3-4 hours.
• Slowly bring strawberry mixture to a boil, stirring occasionally, until sugar dissolves. Stir in lemon juice. Boil about 12 minutes or until berries are clear, stirring occasionally. Remove from heat, and skim off foam with metal spoon.
• Carefully remove fruit from syrup with a slotted spoon, and place in a shallow pan. Bring syrup to a boil; cook about 10 minutes or until syrup has thickened to desired consistency. Pour syrup over fruit. Cover loosely with paper towels, and let stand 12-24 hours in a cool place. Shake pan occasionally (do not stir) so berries will absorb syrup and remain plump. Skim off foam with metal spoon.
• Heat mixture in Dutch oven, and ladle hot preserves into hot jars, leaving 1/4 inch head space; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 20 minutes.

STRAWBERRY PRESERVES

Steps:

• Combine strawberries and sugar in heavy bottom pan.
• Cook over medium heat stirring constantly until sugar is completely dissolved. Add cornstarch.
• Increase heat to high, stirring every 30 seconds until the mixture becomes a rolling boil. Reduce heat to medium until the mixture ceases to boil stirring on occasion.
• Repeat step 3 until it becomes thicken as desired.