← Back to Search Results
preserving
Garden Strawberry Preserves

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Five 5-ounce jars

Ingredients

  • 3 cups crushed berries
  • 2½ cups sugar

Equipment:

  • 1 2-quart non-aluminum saucepan
  • 5 5-ounce sterilized jars and lids, or 3½-pint jars
  • Paraffin

Directions

Set the 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 the berries slightly with a clean, odorless, wooden pestle or a strong coffee mug.

Pour into a non-aluminum 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 in a 350° oven). 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.


© 1976 Edna Lewis

Note from Cookstr's Editors

Nutritional information is for each 5 oz jar.

 

Nutritional Information

Nutrients per serving (% daily value)

488kcal (24%)
12mg (1%)
17mg (29%)
5mcg RAE (0%)
139mg
11mg
1g
117g
4g
126g
0mg (0%)
3mg (0%)
0g (0%)
1g (1%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?