Moms Homemade Strawberry Preserves Food

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!

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.

OLD FASHIONED STRAWBERRY PRESERVES/JAM

Steps:

• In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
• Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
• Reduce the heat to low, add in sugar and lemon juice.
• Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
• Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
• The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).

STRAWBERRY PRESERVES

Steps:

• Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
• Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

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.

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.

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.)