Strawberry Preserves
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Martha Stewart Living, June 2005
- Yield Makes 2 1/2 cups
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Ingredients
- 2 pounds strawberries, hulled
- 1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice
- 1 cup sugar
Directions
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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.
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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. Preserves can be refrigerated in an airtight container, up to 2 months.
I think the directions are unclear.... it's boil for 15 ,imutes after it reaches 210... I had to do a double take as boiling is around 210 - 212 and it only took a couple of minutes to get to boiling. went fast... used agave instead of sugar....yummmmm Also if you use less ripe fruit it will set up better....
This could be a great recipe but there's not enough sugar in it to thicken up. I added another cup of sugar.
I only had 6 cups of amazing Ventura County California ripe strawberries. So: I added 2 cups of fresh Blueberries.
It took about 1 hour over medium heat and you will be amazed at how awesome it is. You can't buy preserves like this.
I would never make so little again, next time, it will be at least 8 quarts of fruit considering all of the time spent at the stove. You won't be sorry ladies
I use this recipe for canning strawberry preserves. I don't use as much sugar because 1 cup is too sweet for me. I also noticed that I have to cook it a little longer after I add sugar to thicken it. When I took it off the stove at 210 degrees it made strawberry sauce, not strawberry preserves. The outcome sure is delicious!