First I used about three pounds (i.e., 1.24kg, stemmed weight) to make 2 quarts for making my Grandmother Katie's Strawberry Preserves. Used my basket gadget for cooking multiple rounds of pasta for dropping the berries into boiling water for a minute. For the first 4 cups of sugar, I used up my Dutch witte basterd zuiker topped up with regular white sugar. For the second 2 cups, I used sucre de canne (a natural brown cane sugar). The preserves are now in sit-and-stir mode for three days before they get canned. (I'll freeze the jars rather than topping with paraffin.)
|Katie's Strawberry Preserves|
– 4 cups sugar
– 2 cups sugar
|As Katie wrote the directions:|
Wash and stem 2 qts of strawberries. Put berries in colander; drop in boiling water for 1 minute. Then put berries into a kettle; put 4 cups sugar on berries and boil 3 minutes. Add 2 cups sugar and bboil 3 minutes aagain or longer. Pour into a bowl. Let stand 3 days, stirring 2 or 3 times a day. Seal cold, cover with paraffin. (Can stand longer than 3 days.)
Also made some Strawberry Balsamic Jam . Not quite enough brown sugar on hand, so topped up with a bio sucre de canne with pectin. (How can I have missed refilling both white and brown sugars?!) Hope it isn't too thick because of that bit of pectin. Had about 3.8# dressed weight (stemmed and chunked), so adjusted other ingredients upwards slightly.
|Strawberry Balsamic Jam|
|– 3 pounds fresh, ripe strawberries|
– 2 cups granulated Sugar
– 1/3 cup lemon juice
|Wash the strawberries, remove the tops and coarsely chop.
Place the strawberries, sugar, and lemon juice in a heavy bottomed pot and bring to a boil.|
Boil over medium high heat stirring frequently, and skimming off the foam for 20 minutes.
Reduce the heat to a slow boil, and continue to cook until the jam has almost set, about 45 minutes to an hour.
|– 3 tablespoons balsamic vinegar|
– 2 teaspoons black pepper, optional
|Add the balsamic vinegar and pepper if using and mix well.
Cook for another 5 to 10 minutes.|
Test to see if your jam has set (see below).
Sterilize your jars and lids and while still hot fill with the jam leaving about a 1/2-inch headspace.
Place lids onto the jars and boil in a water bath with jars covered by 3 inches of water for 10 minutes.
Turn off the heat and let sit an additional 5 minutes before removing from the water bath.
Place the jars on counter and let sit untouched for 6 hours before storing.
Refrigerate after opening.
|Yield: 3 AH fond jars, about 1.5 cups each|