Sun-Cooked Strawberry Preserves Recipe

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This recipe for Sun-Cooked Strawberry Preserves is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 quarts firm, ripe strawberries
6 pounds sugar
juice of large lemon

Directions:
Directions:
Hull, wash and drain the strawberries. Place 1/4 of the berries and 1/4 of the sugar in a large pot, and cook over medium heat, stirring constantly, until the sugar dissolves. Add remaining berries, sugar and the lemon juice and bring to a boil, stirring frequently so that the sugar does not burn. Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully. Pour juice and berries in a single layer into shallow pans (preferable glass), cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate (or use wax paper, allowing a slight "tilt" and opening for condensation to escape) . Stand pans in the sun for 3 days, or until liquid thickens. Stir twice daily. Pour into hot, sterilized jelly glasses and processing in a boiling hot water bath for 10 minutes to seal lids.

Personal Notes:
Personal Notes:
You may wish to substitute any berry -- blueberries, raspberries, blackberries -- for the strawberries. Each of these preserves have been blue ribbon winners at the Maryland State Fair.

 

 

 

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