Tiease D. Deutsch
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Delicious Preserves & Canning Tips by Tiease D. Deutsch
Strawberry Preserves
Fresh strawberries are delicious served over anything.
Things You'll Need
4 pt. strawberries to yield 4 c. crushed berries
7 c. sugar
3 oz. liquid fruit pectin
Show (13) More
Instructions
1
Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Transfer clean jars to a cookie tray and place them in a 200-degree F oven.
2
Prepare lids by placing them in a saucepan of gently boiling water.
3
Prepare strawberries by dipping them in a sink of cold water and immediately lifting them into a colander to drain.
4
Hull strawberries using a sharp paring knife or a strawberry huller. Place half the strawberries at a time into a food processor and process for 10 to 15 seconds; they should still be slightly chunky.
5
Place the strawberries into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring the pot to a full rolling boil over high heat, stirring constantly.
6
Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.
7
Remove the jam from the heat and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.
8
Wipe jar rims and threads with a clean, damp cloth.
9
Remove the jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.
10
Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.
11 Check the seals after 1 hour to make sure the lids are curving down.
Extra strawberries freeze well. Rinse them in a sink of cold water. Hull them and place them in a single layer on a cookie sheet and freeze. Place them in freezer bags and keep them in the freezer for up to 10 months.
If desired, the water bath process may be used in place of the inversion method. Follow the first 9 steps. Place lids on jars and screw on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8 ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.
© Tiease D. Deutsch 8/3/2012
Author,Artisan,R.N.,Consultant
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