2 Reviews

mm-MMM! Tastes like a sweet, luscious, ripe strawberry melted in your mouth. The syrup is nice and thick, though easily spread, and flavors thoroughly and the strawberries have a nice chewiness to them. The only change I made is to add a teaspoon of butter when I heated it up after the 12 hour rest --to can it in a modern canning method-- as that reduces the foam that evades skimming (adds a nice, buttery 'bottom note'). It's simple and simply delicious. My family and friends flipped over it. This is a keeper.

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ChefyJeffy September 19, 2011

Wow! Who knew something so simple could be so delicious??!! I only made about 1/4 of the recipe because I needed a small amount to make Strawberries and Cream Muffins by love4culinary recipe Strawberries and Cream Muffins but I think I will make a larger batch when strawberries are in season over here. I did not keep the berrries whole because I knew I would prefer them in smaller pieces for the muffins, so I chopped them before boiling. Thanks for saving me a trip to the store to buy Strawberry Perserves, :)

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* Pamela * May 21, 2005
Strawberry Preserves