Make your own free website on

Strawberry Preserves Deluxe

Friday, 30-Jul-1999 11:35:14

Message: writes:

1 ½ quarts strawberries

5 C. sugar

1/3 C lemon juice

Combine strawberries and sugar in a large saucepan. Let stand 3-4 hours. Bring slowly to a boil, stirring until sugar dissolves. Add lemon juice. Cook rapidly until strawberries are transparent and syrup is thick, about 10-12 minutes. Ladle into a shallow pan. Let stand, uncovered, 12-24 hours in a cool place. Shake pan occasional to distribute strawberries throughout syrup. Heat strawberries and syrup until hot throughout. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.

(pg 39 of Ball's Blue Book)

Is this a typo? Let stand, uncovered, 12-24 hours in a cool place.


Editors Note:  The following is the reply given by Edie concerning the 12-24 hour standing time..

Strawberries that will not float,

1 cup sugar

2 lbs strawberries

(6 cups heaping cups after stemming)

1/2 cup strawberry juice

Boil together sugar and juice. This juice may be obtained by crushing and heating some of the softer berries. Cool and add the whole strawberries, then boil 3 min. Cover the vessel and set aside for at least 4 hours. Pack into jars to within 1/2 in. of top. Adjust lids and process in boiling water bath for 15 min. Does this sound better?