Slow-Cooked Strawberry Preserves
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
Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours plus 3
hours standing
Recipe
This recipe is from Edon Waycott.
Lightly rinse the berries without submerging them in water. Remove the
hulls, leaving the berries whole. Combine the berries, sugar and juice in a
nonaluminum 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. See tips for doneness
and canning instructions.
5 (8-ounce) jars. Each tablespoon: 27 calories; 0 sodium; 0 cholesterol; 0
fat; 0 saturated fat; 7 grams carbohydrates; 0 protein; 0.61 gram fiber.
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