Saturday, May 28, 2011

Strawberry Preserves

2 lbs. strawberries (2 quarts)
2 c. sugar
1 apple

Wash the berries gently and drain as dry as possible. Remove the stems and caps; cut the smaller berries in half and the larger into quarters. Place in a bowl, cover with the sugar, and let stand a few hours or overnight to juice up. Transfer the berries to a pot with the apple, which has been peeled, cored, and grated. Bring slowly to a boil and cook for 15 minutes, occasionally dragging a wooden spoon across the bottom of the pot to make sure them jam is not sticking. Scoop out the berries with a slotted spoon and set aside. Cook the syrup briskly for about 15 minutes to reduce it, then add the lemon juice and return the berries to the pot. Continue to cook until set. Ladle into hot sterilized jars, leaving 1/4 head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.

Yield: about 3 1/2 cups

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