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Six-Minute Strawberry Preserves




Source of Recipe


Heartache2Hope


List of Ingredients






6 cups (1.5 L) whole strawberries, hulled
6 cups (1.5 L) sugar
3 to 4 Tbs (45 to 60 ml) lemon juice


Recipe





Place the strawberries in a colander and immerse it in enough boiling water to cover the strawberries. Let them remain immersed for 1 minute. (This makes them better able to absorb the sugar.) Drain the strawberries thoroughly. Place the berries in a 6 to 8 quart (6 to 8 L) kettle and add half the sugar and the lemon juice. Bring to a rolling boil (a boil that cannot be stirred down) and boil for 3 minutes. Remove from the heat and skim any foam off the surface. Add the remaining sugar and boil another 3 minutes. Remove from the heat and skim. Allow to stand overnight, pushing the berries down into the syrup occasionally. The berries should absorb some of the syrup and become plump. If the syrup is too runny due to strawberries with a high water content, boil them again for 1 minute. After the strawberries have cooled store them in hot sterilized jars. Makes about 6 cups (1.5 L) of preserves.