Prep 20 mins
Cook 30 mins
I love Vera's directions for this recipe. Get ready for a work out! Vera wrote in the margins "The shaking is the secret of success! It causes the berries to absorb the syrup and remain plump and whole. Never cook more than 2 quarts at a time and be sure to SHAKE THE BERRIES!" I know this makes 2 quarts, but am guessing at the servings. Cooking time does not include cooling time.
- Put sugar and water into a large kettle.
- Stir and boil until sugar is well dissolved.
- Add the strawberries. "Shake".
- Boil 15 minutes at a rolling boil. "Shake more".
- DO NOT STIR BERRIES!
- Shake kettle while boiling, skimming any scum with a metal spoon. "You haven't shaken enough".
- Pour into flat pans or trays, shaking here and there until cooled "Shake until you think you've shaken enough. Now shake again".
- For best results, shake as often as possible while cooking and cooling!
This is a 'reciept' my gramma had in her book, and her twist was to cook the berries in the syrup on the stove until they started to thicken, then pour into a roasting pan and put into a 'moderate heat' oven (remember, she cooked on an old White Brand wood stove) and cook them, shaking the pan every 10 minutes until they were thick enough for her liking, and then she would process them in a canning kettle for 15 minutes. Once they went onto the shelves in her basement, everyone in the family had instructions to shake every single jar whenever they went down for anything for the first 2 weeks. They were always gone by Christmas. sometimes she added a cinnamon stick to each jar. Huge family, and she put these up in Quart jars.