Fruit Preserves
http://www.huffingtonpost.com/2014/06/02/strawberry-preserves-recipe_n_5418796.html?ncid=fcbklnkushpmg00000034
Homemade Strawberry Preserves
Courtesy of Shannon Walker, Preservationist at Blackberry Farm
NOTE: The strawberries that Blackberry Farm uses (from the local farmers) are something really special. These are not the same type of strawberries you find at the grocery store. To really make great preserves, and to make one as good as theirs, check out your local you-pick strawberry farms or the farmers market when possible. Look for small to medium sized strawberries -- the recipe uses them full-sized and it is so good this way -- that are bright red and have a strong aroma.
Ingredients
- Strawberries, cleaned & hulled
- Cane sugar
- Lemon juice
Preparation
Step 1
Weigh your strawberries, take half the weight of the strawberries and use as your sugar measurement. Use as many ounces of lemon juice as you used pounds of sugar. For example, for 10 lbs strawberries, use 5 lbs sugar, and 5 oz. lemon juice.
Add all the ingredients to a pot and allow to boil until product has risen and fallen. Use a metal spoon to test for doneness; if preserve mixture drips off in a sheet, then it’s ready to jar.
Ladle preserves to a sterilized jars, and seal with sterilized lids. Add jarred preserves to warm water and cover two inches over lid. Bring product to boil and process for 10 minutes. Turn off heat and let them sit for 5 additional minutes, remove and allow to cool for 24 hours. Store in a cool dark and dry place.