Last week I bought 2 gallons of strawberries from Darnell Farms in Bryson City as I have done for the past number of years and made a double batch of strawberry preserves. YUM!
A gallon basket will be about 12 cups and will yield 8 cups of preserves.
These preserves are made the old fashioned way, with no pectin.
- 12 cups strawberries
- 2 cups sugar
- Either pick or buy ½ a flat of berries picked that day at a berry farm.
- Pick the leaves off the berries either by pulling on them or cutting them off.
- Put berries in a container filled with water (a clean sink will do) and gently let water run over them for about 10 minutes. This will flush out the sand.
- Rinse and plunge in water again to make sure all sand is off of them.
- Put a tea towel on a cookie sheet and set the strawberries on it to dry. If it is a sunny day, I put them outside in the sun.
- When the strawberries are dry, put them in a large pot that you will use to make the preserves in, and add the sugar.
- Let them stay overnight in the sugar.
The next day
- Put the pot with strawberries on medium heat and bring to a very slow boil.
- Reduce the heat to simmer and simmer, stirring occasionally, for 3 hours.
- After about 2 ½ hours begin boiling the water for the water bath.
- Sterilize the jars and tops by simmering in near boiling water for 10 minutes.
- Fill 8 jars with jam and top with sterilized tops and screw tops.
- Put the jars back in the water bath and leave for 14 minutes in the mountains or10 minutes sea level.*
- Remove jars from the water bath and place in a safe place for 24 hours without touching them. Tops will “pop”.
*If using a pressure cooker, use 6 pounds pressure for 8 minutes.