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Strawberry Preserves I

SUBMITTED BY: Stephanie

"This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 5 cups

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds fresh strawberries, hulled
5 cups white sugar
2 tablespoons vinegar
1 pinch salt

READ REVIEWS (10)

DIRECTIONS

In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

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REVIEWS

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Reviewed on Jul. 24, 2003 by KATIES_COOKIN

Help!What did I do wrong? My perserves didn't set. Can you give me suggestions that will prevent this next time I make this reciepe. Thanks. I think I may not of got it hot enough. Would that do it? I'm going to use the jars I made as topping for sundae's. Tastes Great!

12 users found this review helpful

Reviewed on Jul. 24, 2003 by SA-BAY

Stephanie thank you so much for adding this recipe to all recipes. All the other recipes I had would have taken a day to do because they called for the mixter to sit 12 to 24 hours, and with a 2 year old I wanted to get in and out of the kitchen as quickly has possible. AND THIS RECIPE MADE IT POSSIBLE, I thank you! I made the preserves today and tasted a strawberry I had lefted in the pot and it was great! Thank you again!!

9 users found this review helpful