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
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 FIG PRESERVES
Everyone thinks these are strawberry preserves. No one has a clue they are made with figs! You can even use different flavors of gelatin like peach or raspberry. Since this recipe makes so little, you could skip the hot water bath and refrigerate the jars of preserves.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 40
Number Of Ingredients 4
Steps:
- Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 20 g, Fiber 0.5 g, Protein 0.3 g, Sodium 8.8 mg, Sugar 19.5 g
EDNA LEWIS'S GARDEN STRAWBERRY PRESERVES
In "The Taste of Country Cooking," Edna Lewis offers two recipes for strawberry preserves - one for wild and one for cultivated fruit, using different techniques to highlight their nuances. For garden berries, she gives an unusual method of heating the sugar separately, cutting down on the actual cooking time of the strawberries and preserving their delicate, fresh flavor.
Provided by Francis Lam
Categories side dish
Yield 5 5-ounce jars
Number Of Ingredients 3
Steps:
- Set 5 5-ounce sterilized jars and lids, or 3 1/2-pint jars in a pan of water over a low burner.
- Wash berries in a bowl of cold water to make sure they are free of grit and dust. Remove berries by hand, and place them on a clean, dry towel to drain. Then remove the caps and crush berries slightly with a clean, odorless, wooden pestle or a strong coffee mug. Pour into a nonaluminum saucepan, and set over a low flame to heat.
- Meanwhile, heat the sugar either in a double boiler or in a dish in the oven, being careful not to brown it, but making sure it becomes very hot (about 10 minutes at 350). Now pour the hot sugar over the berries, turning the burner up while stirring the sugar around. The cooking should be as brisk as possible without scorching; it should take about 9 minutes in all.
- As soon as the preserves begin to boil up, a scum will rise on the surface; skim it off right away with a wooden or silver spoon. It is much better to skim while it's rapidly boiling, because that seems to cause the scum to remain in a mass, and it's easy to dip it out without getting too much of the syrup.
- After 9 minutes of rapid cooking, pour the preserves into the hot jars, filling to about 1/8 inch from the top. Lift the jars out onto a dry surface to cool. When cold, carefully melt paraffin and pour into the filled jars. When paraffin is cool, put on the lids and seal.
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
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).
STRAWBERRY BOURBON VANILLA PRESERVES
Undoubtedly, making jams, jellies and preserves is best with a reliable thermometer. However, there are other ways to ensure the recipe is working and the preserves will set. Before you start, place a couple of small plates or saucers in the freezer for testing the consistency of the preserves. When ready to test, spoon a sample onto the frozen saucer: if it's thick enough to stay mounded without running or spreading, the preserves are ready. If it's too runny, return the pot to a boil and cook for about 5 minutes more before testing again. Jam is a thick spread made from chopped, crushed, sliced, or puréed fruit and sugar. It can be made with or without commercial pectin. Jelly is made from juice only. It can be made with or without commercial pectin. Preserves are another thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Marmalade is a soft spread made from the peel and pulp of citrus fruit and are used as spreads and glazes.
Provided by Virginia Willis
Categories condiment
Time 5h
Yield Makes about 5 cups or 2 1/2 pints
Number Of Ingredients 5
Steps:
- Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
- Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
- Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.
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
The only difference between jams and preserves is that preserves have larger pieces of fruit, a lot of time whole pieces. I never knew there was a difference until I started making my own.
Provided by KittyKitty
Categories Strawberry
Time P1D
Yield 4 half pints
Number Of Ingredients 3
Steps:
- Wash and hull strawberries. Combine strawberries and sugar in a large Dutch oven; stir well, and let mixture stand 3-4 hours.
- Slowly bring strawberry mixture to a boil, stirring occasionally, until sugar dissolves. Stir in lemon juice. Boil about 12 minutes or until berries are clear, stirring occasionally. Remove from heat, and skim off foam with metal spoon.
- Carefully remove fruit from syrup with a slotted spoon, and place in a shallow pan. Bring syrup to a boil; cook about 10 minutes or until syrup has thickened to desired consistency. Pour syrup over fruit. Cover loosely with paper towels, and let stand 12-24 hours in a cool place. Shake pan occasionally (do not stir) so berries will absorb syrup and remain plump. Skim off foam with metal spoon.
- Heat mixture in Dutch oven, and ladle hot preserves into hot jars, leaving 1/4 inch head space; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 20 minutes.
Nutrition Facts : Calories 1048.1, Fat 0.7, Sodium 2.6, Carbohydrate 270.1, Fiber 4.7, Sugar 261.1, Protein 1.6
STRAWBERRY PRESERVES
Another recipe from the farm where we pick our strawberries. We made this last year and it was delicious!
Provided by my3beachbabes
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine strawberries sugar and water. Boil for 25- 30 minutes.
- Add jello and sure-jell. Cook 2 minutes.
- Scoop off foam with a metal spoon.
- Put in sterilized jars. Turn upside down to seal or put in a cool water bath.
Nutrition Facts : Calories 567.9, Fat 0.5, Sodium 150.4, Carbohydrate 144.2, Fiber 3.6, Sugar 131, Protein 3.2
More about "strawberry preserves recipes"
THIS PERFECT STRAWBERRY PRESERVES RECIPE TASTES EVEN …
From huffpost.com
THE BEST STRAWBERRY FIG PRESERVES RECIPE ( 2022)
From firstdayofhome.com
15 USES FOR FRUIT PRESERVES (BEYOND TOAST!) - FOOD …
From foodnetwork.com
LOW SUGAR STRAWBERRY PRESERVES - PURE GRACE FARMS
From puregracefarms.com
EASY STRAWBERRY PRESERVES RECIPE- WITH CANNING DIRECTIONS!
From thefreerangelife.com
EASY STRAWBERRY PRESERVES RECIPE - WOMAN'S DAY
From womansday.com
STRAWBERRY CONSERVE RECIPE USING FRESH STRAWBERRIES
From eatingrichly.com
3-INGREDIENT STRAWBERRY PRESERVES RECIPE | WILLIAMS …
From williams-sonoma.com
HOMEMADE STRAWBERRY PRESERVES - JAVACUPCAKE
From javacupcake.com
PERFECT STRAWBERRY PRESERVES - COUNTRY LIVING
From countryliving.com
STRAWBERRY PRESERVES - WELL SEASONED STUDIO
From wellseasonedstudio.com
THE BEST WAYS TO STORE AND PRESERVE STRAWBERRIES
From thespruceeats.com
EASY OLD-FASHIONED STRAWBERRY PRESERVES - NEW …
From newengland.com
CROCK POT STRAWBERRY PRESERVES RECIPE | CDKITCHEN.COM
From cdkitchen.com
OLD-FASHIONED STRAWBERRY PRESERVES RECIPE - THE SPRUCE …
From thespruceeats.com
4.2/5 (93)Total Time 15 hrs 5 minsCategory Breakfast, Brunch, Dessert, Jam / JellyCalories 222 per serving
EASY STRAWBERRY PRESERVES - EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
HOW TO USE PRESERVES TO MAKE STRAWBERRY TOPPING SAUCE
From livestrong.com
17 RECIPES FOR EASY PRESERVES (AND NO-FUSS MARMALADE)
From tasteofhome.com
HOMEMADE STRAWBERRY PRESERVES AND PRINTABLE LID LABELS
From savvysassymoms.com
THE PIONEER WOMAN’S STRAWBERRY JAM - FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE FOR STRAWBERRY PRESERVES | ALMANAC.COM
From almanac.com
STRAWBERRY PRESERVES | DOROTHY LANE MARKET
From dorothylane.com
INTENSE STRAWBERRY PRESERVES RECIPE | EATINGWELL
From eatingwell.com
RECIPES USING STRAWBERRY PRESERVES RECIPES ALL YOU NEED IS …
From stevehacks.com
15 WAYS TO MAKE STRAWBERRY PRESERVES: A GUIDE FOR NEWBIES
From onecrazyhouse.com
FOOD: CANNING STRAWBERRY PRESERVES – FOOD CARY
From foodcary.com
STRAWBERRY PRESERVES RECIPE - LINTON HOPKINS | FOOD & WINE
From foodandwine.com
EDNA LEWIS' STRAWBERRY PRESERVES – SPICEWALLA
From spicewallabrand.com
STRAWBERRY PRESERVES RECIPE - COOKING AT NOON
From cookingatnoon.com
HOW TO CAN: STRAWBERRY PRESERVES : 7 STEPS - INSTRUCTABLES
From instructables.com
HOW TO MAKE STRAWBERRY PRESERVES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
STRAWBERRY PRESERVES | STEVIA.ORG
From stevia.org
STRAWBERRY PRESERVES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
FRESH STRAWBERRY PRESERVES (WITHOUT PECTIN) - THE TASTY BITE
From thetastybiteblog.com
20+ WAYS TO PRESERVE STRAWBERRIES - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
OLD FASHIONED STRAWBERRY PRESERVES - HOME IN THE FINGER LAKES
From homeinthefingerlakes.com
HOW TO MAKE STRAWBERRY PRESERVES WITH PECTIN
From thesuperhealthyfood.com
#time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #jams-and-preserves #condiments-etc #fruit #easy #summer #seasonal #berries #strawberries
You'll also love