Learn how to make a delicious strawberry preserve that can be used in many different ways!
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Welcome to our guide on how to make strawberry preserves! This delicious recipe is perfect for any time of year, and makes a great addition to any kitchen. We’ll walk you through everything you need to know, from choosing the right strawberries to canning your preserves for long-term storage. Let’s get started!
What You Will Need
-2 quarts of strawberries
-6 cups sugar
-1/4 cup lemon juice
-1 package of liquid fruit pectin
-6 half pint jars with lids and rings
-Strawberry huller (optional)
Step One – Prepare the Strawberries
Wash the strawberries in cool water. If they are very ripe and soft, cut them in half. If they are firmer, cut them into quarters. hull the strawberries (remove the green leaves and stem).
Place the prepared strawberries into a large bowl. Add sugar to the bowl and stir until all of the sugar is mixed in with the berries. Let the berries sit for 30 minutes to an hour, stirring occasionally.
After 30 minutes to an hour, take out a large pot or Dutch oven and place it on the stove over medium heat. Add the berry mixture to the pot, along with any juice that has collected in the bottom of the bowl. add lemon juice to the pot. Stir everything together and bring it to a simmer.
Step Two – Cook the Strawberry Preserve Mixture
Bring the mixture to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove the pan from the heat and skim off any foam that has formed on the surface. Ladle the hot preserves into the prepared jars, filling them to within 1/4 inch of the top. Wipe the rims of the jars with a clean, damp cloth. Screw on the lids tightly.
Step Three – Fill and Seal the Jars
Now that you have made your strawberry jam and have sterilized your jars, it is time to fill them. Ladle the hot strawberry jam into the jars, filling them to within 1/4 inch of the top of the jar. Use a clean, damp cloth to wipe the rims of the jars clean. Place a lid on each jar and screw on the rings until they are just finger-tight. Do not over tighten.
Step Four – Process the Jars
The final step is to process the jars in a boiling water canner for the appropriate amount of time. This ensures that the preserves are shelf-stable and will not spoil. Be sure to consult a reliable source for canning times, as they vary depending on the altitude at which you live.
For this recipe, we will be processing the jars for 10 minutes. Once the time is up, carefully remove the jars from the canner and let them cool on a towel or wire rack. You may hear a “pinging” sound as the jars cool; this is normal and indicates that they are properly sealed.
Step Five – Store the Strawberry Preserve
Choose a cool dry place to store your strawberry preserve. A root cellar or basement is ideal. If you don’t have access to a root cellar or basement, an unheated closet or spare room will do. Store jars of strawberry preserve away from light. The preserves will keep for at least one year, and possibly longer.
To use the strawberry preserve, remove a jar from storage and place it in a pan of boiling water. Boil the preserve for ten minutes to kill any bacteria that may have entered the preserve during storage. Remove the pan from the heat and allow it to cool slightly before opening the jar.
-Wash the strawberries and cut them into quarters.
-Put the strawberries in a preserving pan with the sugar and heat gently, stirring until the sugar has dissolved.
-Bring the mixture to the boil and boil rapidly for 3–4 minutes.
-Remove the pan from the heat and leave to cool for 10 minutes.
-Pour the preserve into clean, dry jars and seal immediately.
Here are some variations of strawberry preserve:
-Add a vanilla bean to the pot when cooking the strawberries.
-Substitute balsamic vinegar for the lemon juice.
-After the preserves have thickened, add a handful of chopped fresh basil leaves.
-Add a pinch of freshly ground black pepper to the finished preserves.
Finally, once you’ve followed all the steps and your strawberry preserve is finished, remember to label it with the date so you know when it was made. Properly preserving foods can be a tricky process, but with a little practice, you can make delicious preserves that will last for months or even years.