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Slow-Cooked Strawberry Preserves




Source of Recipe


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List of Ingredients






3 to 4 quarts fresh strawberries, about 12 pint baskets

2 cups sugar, or to taste

3 tablespoons lemon or lime juice

Lightly rinse the berries without submerging them in water. Remove the hulls, leaving the berries whole. Combine the berries, sugar and juice in a non-aluminum bowl. Allow them to macerate at room temperature, stirring occasionally, for at least 3 to 4 hours. The mixture can be covered and refrigerated overnight at this point.

Pour the mixture into a wide, shallow 6- to 8-quart saucepan and set the pan over high heat. Bring to a boil, skim the foam that collects on the surface, then reduce the heat to low. Make sure bubbles continue to break the surface. After about 20 minutes, the berries will give up additional juices and appear to be floating. Continue cooking them, stirring more often, and skimming the foam for about 1 hour.

The jam is almost done when it turns dark red and the ratio of berries to juice is about equal. Watch and stir the jam often. Refrigerate and use within several days, or can in the usual way.

5 (8-ounce) jars

Recipe