Local and Seasonal Recipes, Menus and More 
  Strawberries Preserved—Two Ways


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

Canned Strawberries
INGREDIENTS
1 quart strawberries
1 cup sugar

DIRECTIONS
Prepare strawberries—wash, remove leaves, cut out stem and any white top. Place strawberries
in a deep saucepan and cover with sugar. Let strawberries sit, covered, for two hours. Bring to
a boil, boil hard for 5 minutes, then turn off heat and let sit overnight. The next day, bring to a
boil, divide evenly into hot, sterilized jars, apply lids and process in a boiling water bath.
Variation—pack all the strawberries together, with just a little syrup, strain the remaining syrup,
and can it separately. The syrup is good on pancakes, oatmeal and makes a tasty pink lemonade.

Strawberry Jam
INGREDIENTS
6 cups strawberries
3 cups sugar

DIRECTIONS
Prepare strawberries—wash, remove leaves, cut out stem and any white top. Place strawberries
in a deep saucepan and mash with a potato masher, until pulp is as fine as you want it for jam.
Cook over medium high heat, uncovered, until juice begins to thicken—about 15 minutes, stirring
often. When juice is thickened, add sugar gradually, stir continuously and bring to full boil.
Cook this way for 20 minutes, until very thick and bubbly. Ladle into hot, sterilized jars, apply
lids and process in boiling water bath.
NOTE: This is not a thick, solid jam—because it’s lower in sugar, it’s very easy to spread. Try
using pectin if you like thicker jam—follow the directions on the package.

Copyright © 2009 Stefanie Samara Hamblen