STRAWBERRY PRESERVES I
This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.
Provided by Stephanie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 40
Number Of Ingredients 4
Steps:
- In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
- Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.
Nutrition Facts : Calories 104 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 26.1 g
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
STRAWBERRY RASPBERRY PRESERVES
Steps:
- In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
- After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
- Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
- In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
- Cover and place in the refrigerator to set for 2 hours or overnight.
- Serve with toast or homemade biscuits.
STRAWBERRY PRESERVES
I remember grandma making jelly and preserves, hers were the very best, she never used pectin and the flavor was wonderful. I haven't tried this yet myself, but I plan to soon. I hope to make some with Splenda. I will post my notes when done.
Provided by Melaine
Categories Strawberry
Time 12h15m
Yield 2 1/2 cups
Number Of Ingredients 2
Steps:
- Cap and rinse berries, place in a large colander.
- Pour boiling water over berries and let drain 1 minute.
- Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
- Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
- Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
- Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
- Cover with a 1/8 inch layer of paraffin. cover with lids.
Nutrition Facts : Calories 774, Sodium 2, Carbohydrate 200, Sugar 199.6
OLD-FASHIONED STRAWBERRY PRESERVES
These old-fashioned strawberry preserves are made without pectin. The preserves are a simple combination of strawberries, sugar, and lemon juice.
Provided by Diana Rattray
Categories Breakfast Brunch Dessert Jam / Jelly
Time 15h5m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps. Halve or quarter the strawberries lengthwise.
- Combine the berries with the sugar in a bowl or a large stainless steel or enamel-lined pan and let sit for 2 hours at room temperature, then refrigerate overnight.
- In a medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice.
- Cook rapidly over medium heat until the strawberry mixture reaches a temperature of 221 F, 25 to 45 minutes. Skim off any foam from the surface.
- Ladle or funnel the strawberry preserves into hot, sterilized jars , leaving 1/4-inch headspace.
- Process for 10 minutes in a boiling water bath .
- Cool and store in the fridge until ready to use.
Nutrition Facts : Calories 222 kcal, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 54 g, Fat 0 g, ServingSize 6 (8-oz.) jars (12 servings), UnsaturatedFat 0 g
OLD-FASHIONED STRAWBERRY PRESERVES
Categories Condiment/Spread Fruit Quick & Easy Low Sodium Strawberry Spring Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)
STRAWBERRY PRESERVES II
Yummy strawberry freezer preserves! This is an easy recipe, but it has to set overnight to congeal properly.
Provided by Kim Williams Wilkerson
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1D
Yield 40
Number Of Ingredients 4
Steps:
- In a large bowl, combine strawberries and sugar. Let stand 10 minutes. Combine lemon juice and pectin, then stir into strawberry mixture; continue stirring for 3 minutes. Pour into clean plastic containers to within 1 inch of the top. Cover, and allow to set for 24 hours at room temperature, then freeze.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 20.8 g, Fiber 0.3 g, Sodium 0.5 mg, Sugar 20.4 g
STRAWBERRY PRESERVES
This recipe was a happy accident while trying to make strawberry syrup. Delicious on toast, angel food cake, or anything you want a sweet strawberry taste. **please note cooking times and servings are approx only**
Provided by Psalm AKA Typo Qween
Categories Strawberry
Time 45m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine strawberries and sugar in heavy bottom pan.
- Cook over medium heat stirring constantly until sugar is completely dissolved. Add cornstarch.
- Increase heat to high, stirring every 30 seconds until the mixture becomes a rolling boil. Reduce heat to medium until the mixture ceases to boil stirring on occasion.
- Repeat step 3 until it becomes thicken as desired.
Nutrition Facts : Calories 105.4, Fat 0.3, Sodium 1, Carbohydrate 26.6, Fiber 1.8, Sugar 23, Protein 0.6
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