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.
OLD-FASHIONED STRAWBERRY PRETZEL SALAD
A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.
Provided by Susan Saunders
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
- In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
- In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 64.5 g, Cholesterol 61.2 mg, Fat 28.2 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 18.7 g, Sodium 602.7 mg, Sugar 45.9 g
OLD FASHIONED STRAWBERRY PRESERVES/JAM
A simple easy preserve recipe that may be successfuly frozen, I freeze large quantities in plastic containers when berry season come around, it makes a lovely spread for toast, scones or waffles --- this also works well using fresh blueberries or raspberries :) --- 2 cups of sugar will give you a very sweet taste if you prefer a preserve that is not too sweet then use 1-1/2 cups sugar or even a little less.
Provided by Kittencalrecipezazz
Categories Strawberry
Time 35m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
- Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
- Reduce the heat to low, add in sugar and lemon juice.
- Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
- Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
- The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).
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.)
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- Wash jars, lids and bands in hot, soapy water. Rinse well and dry lids and bands, set aside until needed.
- Heat home canning jars in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with water. Place jars in water (filling jars with water from the saucepan will prevent flotation). Bring to a simmer over medium heat. Keep jars hot until ready for use. You may also use a dishwasher to wash and heat jars.
- Prepare the boiling water bath canner by filling it half-full with water and keep water at a simmer while covered with lid until you are ready to process your filled jars. Be sure your rack in resting on the rim of the canner or on the bottom, depending on the type of rack you are using. You don't necessarily need to purchase a boiling water bath canner if you don't already have one at home. Most kitchens have pots that can double as boiling water bath canners. A boiling water bath canner is simply a large, deep saucepot equipped with a lid and a rack. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. If you donâ??t have a rack designed for home preserving, use a cake cooling rack.
- In a large bowl, combine the strawberries with the lemon juice, stirring gently to coat the berries with juice.
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