Grandma's Elegant Strawberry Preserves
- 2 quarts firm, ripe, small strawberries
- 1/2 cup fresh lemon juice
- 6-2/3 cups sugar
Combine strawberries and sugar in a large, heavy saucepan or Dutch oven, and
allow to stand for 3 to 4 hours.
Over medium-low heat, bring mixture slowly to a boil, and stir
until sugar is thoroughly dissolved. Add the lemon juice, and increase heat
to high. Boil rapidly until strawberries are transparent and syrup is thick
(about 12 minutes). Remove from heat, and skim any foam from surface of
mixture.
With a slotted spoon, remove the strawberries from the syrup and place in
a shallow container. Return the syrup to heat, bring to a boil and cook for
8 minutes. Pour hot syrup over strawberries. Cover container loosely with
a clean towel, and allow to stand in a cool place for at least 12 and not
more than 24 hours. Skim any foam from surface. Do not stir mixture, but
shake it occasionally so strawberries absorb the syrup and are distributed
evenly.
Pour into hot jars, leaving 1/4-inch head space. Adjust jar caps, and
process for 20 minutes in boiling water. Makes about 5 half pints.
Note: The key to luscious strawberry preserves is using the most perfect strawberries
available. Use ripe, but not overripe, berries. Do not use overly large berries, or those with
hollow cores and white, pithy centers.
end recipe
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