Strawberry Preserves (Modernized)
A classic recipe for homemade strawberry preserves, modernized for beginner home canners. This recipe guides you through preparing fresh strawberries, making a simple syrup, filling jars, and processing them in a boiling water bath for shelf-stable preserves. Raspberries can also be preserved using this method.
Ingredients
- 2 pounds Fresh Strawberries (Approximately 4 cups hulled berries. Original recipe does not specify quantity, modern portion used.)
- 2 pounds Granulated Sugar (For the syrup. Approximately 4 cups. Based on common preserve ratios and the referenced 'Damson Preserve' method.)
- 2 cups Water (For the syrup. Based on common preserve ratios and the referenced 'Damson Preserve' method.)
Instructions
- 1Pick over the fresh strawberries, discarding any bruised or damaged fruit. Wash them thoroughly under cold running water, then drain well. Hull the strawberries by removing the green caps and any white core. Weigh the hulled strawberries to ensure you have 2 pounds.
- 2In a large saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring constantly until the sugar is completely dissolved. Bring the syrup to a boil, then reduce heat and let it simmer gently for 15 minutes, without stirring, to thicken slightly. This syrup preparation is derived from the method for 'Damson Preserve'.
- 3While the syrup is simmering, sterilize your glass jars and lids according to manufacturer's instructions. Carefully fill the hot, sterilized glass jars with the prepared strawberries, leaving about 1/2 inch headspace.
- 4Carefully pour the hot syrup over the berries in the jars, filling them until the syrup overflows slightly. Let the jars stand undisturbed for 15 minutes. During this time, the fruit will shrink as it absorbs the hot syrup.
- 5After the 15-minute standing period, the fruit will have shrunk, creating more headspace. Add additional prepared strawberries to each jar to ensure they are adequately filled, maintaining about 1/2 inch headspace.
- 6Wipe the rims of the jars clean, then screw on the covers (lids and bands) until fingertip tight. Place the filled jars on a trivet or rack in a large kettle. Fill the kettle with cold water until the water level is at least 1 inch above the tops of the jars. Heat the water to a rolling boil, then reduce the heat to maintain a gentle boil (just below boiling point) and process the jars for 1 hour. After processing, carefully remove the jars from the kettle and let them cool completely on a wire rack. Check seals after 12-24 hours.