Preserved Strawberries
- Large strawberries
- Sugar, sifted
To every pound of strawberries, allow one pound of sifted sugar.
Put part of the sugar in a large dish. As you hull the berries, lay them on the sugar until they are covered, then scatter more sugar over them. Hull more strawberries and put over the sugar. Continue until the berries are ready for the kettle. Be careful not to put more fruit on the dish than will boil in the kettle. Allow about 6 lbs of fruit to 1 preserving kettle.
By the time the strawberries are hulled, there will be enough juice to preserve them in without adding any water which spoils the delicate fruit.
Put on the stove in a preserving kettle. Cook gently for 20 minutes or until clear, skimming well.
When done, place them in screw jars, leaving the covers off until the next day.
Put part of the sugar in a large dish. As you hull the berries, lay them on the sugar until they are covered, then scatter more sugar over them. Hull more strawberries and put over the sugar. Continue until the berries are ready for the kettle. Be careful not to put more fruit on the dish than will boil in the kettle. Allow about 6 lbs of fruit to 1 preserving kettle.
By the time the strawberries are hulled, there will be enough juice to preserve them in without adding any water which spoils the delicate fruit.
Put on the stove in a preserving kettle. Cook gently for 20 minutes or until clear, skimming well.
When done, place them in screw jars, leaving the covers off until the next day.
Submitted by Jul 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min