Prep 0 mins
Cook 24 hrs
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.
- 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.
I tried this recipe twice, and wasted my time and money both times. The proportion of juice to strawberries was too high, with the end result being six jars of a few preserves floating in a while lot of juice.