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Strawberry preserves

… Or maybe it’s more like strawberry syrup. Though I reduced the sugar a bit, which is probably what made the preserves too thin, I did cook the preserves until they reached 220 degrees. I greatly prefer preserves that are slightly runny, even if this batch is a bit too runny. To my taste, it’s a crime to use pectin in preserves. Runny preserves are better than any recipe that uses pectin. Many store-bought preserves contain not only pectin, but added water as well. Homemade preserves are much better and much cheaper.

A gallon of strawberries made just over five pints of preserves. If you’d like to make strawberry preserves now that it’s strawberry season, there are many recipes on line. The recipe I used called only for strawberries, sugar, and lemon juice. After boiling the mixture until it reached 220 degrees, I put the preserves in jars and used the water-bath method. That is, I boiled the jars for ten minutes. All of the jars sealed nicely.

One Comment

  1. Henry Sandigo wrote:

    Oh yum, thank you
    Fortunately we have a farmers market that sells homemade. I congratulate you for working so hard for yours

    Tuesday, May 10, 2022 at 1:49 pm | Permalink

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