Best 9 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.

FRESH STRAWBERRY JAM

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.

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!

STRAWBERRY FIG PRESERVES

Steps:

• Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.)

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.

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.

EDNA LEWIS'S GARDEN STRAWBERRY PRESERVES

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.

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.