July 12, 2009

Strawberry Preserves.

Despite a ridiculously late start yesterday, I made it to Froberg's just before they closed. Lucky for me (and you) they still had strawberries.
The recipe for my preserves is very basic, which is a good place to start - this is my first time after all.

Strawberry Preserves:

2 pounds fresh strawberries.
4 1/2 cups sugar.
2 lemons (juice only).


...and hull strawberries.

Pour lemon juice over sugar in a deep skillet.
Bring to a boil undisturbed.

Stir and add strawberries. Bring to a boil and up to 220 degrees for 10-15 minutes.

Ladle into jars with 1/4" head space.
Process in a boiling bath for 15 minutes.

The recipe filled nine four ounce jars, leaving just enough to spread over two slices of toast. All I can say, is that the flavor of the preserves was perfectly strawberry and made me as proud as the best meal I have every prepared.


I did learn a couple very important lessons:

Do not touch boiling sugar.
Precise temperatures = no pectin.
Do not forget butter - it cuts down foam.
Keep ice on burns as long as possible.

The selection at Froberg's was plentiful and saved me from having to choose what else to make. In addition to strawberries, I picked up eggs, okra, and cucumbers. I plan to pickle them in the coming days, so stay tuned.
That is all.


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