Strawberry Preserves Ii Food

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).

OLD-FASHIONED STRAWBERRY PRESERVES

Steps:

• Gather the ingredients.
• Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps. Halve or quarter the strawberries lengthwise.
• Combine the berries with the sugar in a bowl or a large stainless steel or enamel-lined pan and let sit for 2 hours at room temperature, then refrigerate overnight.
• In a medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice.
• Cook rapidly over medium heat until the strawberry mixture reaches a temperature of 221 F, 25 to 45 minutes. Skim off any foam from the surface.
• Ladle or funnel the strawberry preserves into hot, sterilized jars , leaving 1/4-inch headspace.
• Process for 10 minutes in a boiling water bath .
• Cool and store in the fridge until ready to use.

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 BOURBON VANILLA PRESERVES

Steps:

• Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
• Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
• While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
• Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.

STRAWBERRY PRESERVES

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

STRAWBERRY PRESERVES

Steps:

• Combine strawberries sugar and water. Boil for 25- 30 minutes.
• Add jello and sure-jell. Cook 2 minutes.
• Scoop off foam with a metal spoon.
• Put in sterilized jars. Turn upside down to seal or put in a cool water bath.

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.)