My husband's favorite, we will never buy jelly from the store again. Our strawberry patch was wildly successful in the last few weeks and we needed something to do with the berries we couldn't eat - other than freeze them, as our freezer is already overstuffed. Never tried preserves before, but two thumbs up for this simple recipe. I noticed that during the cooking, the temperature of the hot mix that was bubbling was always around 200deg, while the temp of the homogeneously mixed liquid was much lower. HINTS: Don't stir too often, use a large, heavy soup pot (not a saucepan) and do not add a top at any time; gradually increase the temperature of the stove top (don't start on high heat, start on med-low heat and increase as the berry mix warms). Also, I can't imagine getting this right without a thermometer to mark the point of 220 deg; if you don't have one, get one first! Thanks for posting!
I use this recipe for apricot jam as well as other fruits/berries on hand in quantity/in season. Some times I add a little light brown sugar in addition to the white, gives a little different "sweet". Thanks again - has become a family staple!
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My husband's favorite, we will never buy jelly from the store again. Our strawberry patch was...