How to Make Strawberry Preserves

Fresh summer strawberries are delicious served over ice cream or in shortcakes and pies. Enjoy that wonderful flavor year-round by making strawberry preserves with fruit from your garden or the local farmer's market or produce department. This recipe makes 7 cups or 7 jars.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 pt. strawberries to yield 4 c. crushed berries
• 7 c. sugar
• 3 oz. liquid fruit pectin
• Strawberry Hullers
• Groceries
• 8-fluid-oz. Canning Jars
• Baking Sheets
• Canning Lids
• Colanders
• Food Processors
• Measuring Cups
• Paring Knives
• Saucepans
• Tongs
• Saucepans
• Baking sheets
• Measuring cups

1. Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Transfer clean jars to a cookie tray and place them in a 200-degree F oven.

2. Prepare lids by placing them in a saucepan of gently boiling water.

3. Prepare strawberries by dipping them in a sink of cold water and immediately lifting them into a colander to drain.

4. Hull strawberries using a sharp paring knife or a strawberry huller. Place half the strawberries at a time into a food processor and process for 10 to 15 seconds; they should still be slightly chunky.

5. Place the strawberries into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring the pot to a full rolling boil over high heat, stirring constantly.

6. Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.

7. Remove the jam from the heat and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.

8. Wipe jar rims and threads with a clean, damp cloth.

9. Remove the jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.

10. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.

11. Check the seals after 1 hour to make sure the lids are curving down.

Tips & Warnings

• Use new lids for each batch of jam to ensure a good seal.
• Extra strawberries freeze well. Rinse them in a sink of cold water. Hull them and place them in a single layer on a cookie sheet and freeze. Place them in freezer bags and keep them in the freezer for up to 10 months.
• If desired, the water bath process may be used in place of the inversion method. Follow the first 9 steps. Place lids on jars and screw on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8 ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.
• Making preserves is a very hot process. Take extreme care when handling and filling jars.

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[Muzikpeach]

on 2/23/2009 Thanks for the article. I have had familyz532 problem before myself. Even tho it didn't make great preserves, it made pretty good ice cream topping and milkshakes. I even put some on my cherrios before adding the milk. To make good preserves, you must measure carefully. The size of the berries doesn't really matter, the measurement does after they are in semi liquid form. Also if they do not 'set up', you can recook and add more pectin. Good article.

[familyz532]

on 5/21/2008 I must have used larger strawberries because I got a lot more "sauce" than what it said I would... Because of that I don't think there was enough liquid pectin to solidify the jam... I would use caution and not overdo it on the strawberries or add another 1/2 pack of pectin to make sure it "jellifies"... I have 10 Jars of semi-liquid strawberry sugar sauce and hate that I have to waste it!