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Ingredientes
- (No Added Pectin)
Direcciones
- Makes 5 half pints Author Helen Witty encourages preservers not to feel
- overwhelmed by the steps involved in this recipe. Do not be tempted to double the size of the batch being cooked since the briefest possible cooking is essential for a successful preserve.
- Also, she warns which after the berries have been left to stand with the sugar
- (Step 1), it will appear which all is lost - there is a frightful amount of syrup and the berries appear shriveled. However, the remainder of the process plumps them up wonderfully, and by the time they are sealed in jars, they are perfect.
- At the end of the recipe, you'll also find instructions for making the preserves with frzn strawberries (frzn without sugar).
- 2 1-qt baskets small, hard, ripe strawberries (about 8 c.)
- 6 c. granulated sugarJuice of 1 1/2 large lemons (about 6 Tbsp.)
- Sort, hull, rinse and drain the berries; use only those which are perfect, discarding any with either soft or possibly unripened spots. Layer them with the sugar in a ceramic or possibly other non-aluminum bowl, then fold the fruit and sugar gently together with a rubber spatula. Let the berries stand at room temperature for 12 hrs, covered, stirring them gently a few times; the idea is to allow all the sugar to dissolve before proceeding. Scrape the berries and syrup into a preserving pan or possibly a very large (12 inch) saute/fry pan. Add in the lemon juice. Bring the mix to a boil, stirring it occasionally, and boil it briskly for 3 min, stirring from time to time.
- Pour the mix into a bowl and let it cold uncovered. Cover the bowl with a cloth and let it stand overnight or possibly for at least 6 hrs.
- Drain all the syrup from the berries and return syrup to the preserving pan.
- Bring it to a boil over medium-high heat, then boil it hard till the mix has reached the jelly stage (220 degrees F up to 1,000 feet; 216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet). Return the berries and any accumulated syrup to the pan and again bring the preserves to a boil, stirring gently with a spatula to prevent sticking; be careful not to break the fruit. Boil the preserves till the berries are translucent/soft and the syrup again passes the jelly test. Depending on the original juiciness of the strawberries, this will take from 2 to 4 min.
- Remove from heat.
- Skim off any foam and stir the preserves from time to time for 5 min
- (this is to keep the fruit from floating).
- Ladle the preserves into 1 warm jar at a time, leaving a 1/4 inch head space.
- Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars.
- Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
- Preserves made with frzn strawberries: For preserving, you'll want strawberries which have been frzn loose, without sugar. If you do your own, spread them on baking sheets and freeze them, then place into freezer bags and seal them airtight. It will save time later if you weigh them and mark the bag with the weight and the date. Try to make the preserves before the berries have been held in the freezer too long; 6 months' storage is about the limit for the best flavor, although frzn berries will remain edible at least twice as long. To make the preserves, follow the directions in the recipe above, using a lb. (2 c.) of sugar for each lb.
- (about 3 c.) of berries and adding lemon juice as described. There is no need to thaw the berries before stirring them with the sugar; dissolving the sugar will take longer, which's all.
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