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Overnight Strawberry Preserves
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- #4202
Letting the strawberries, sugar, and lemon juice flavors meld overnight not only improves the flavor but it makes the canning process less exhausting.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
8 cups washed and hulled strawberries, cut into bite-size pieces
4 cups sugar
1 lemon, juiced
directions
Combine the strawberries and sugar in a large pot and heat slowly until the juices are clear, about 5 minutes. Remove from the heat and stir in the lemon juice, then cover loosely and let stand overnight.
The next day, get everything ready for canning: Bring a large pot of water to a boil and sterilize 5 sets of jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you're ready to use them.
Heat 2 cups of the strawberries and juice in a 10-inch nonstick skillet over medium-high heat. When the strawberries start to simmer, cook, stirring often, until the preserves test done, 3 to 5 minutes. Ladle the jam into the sterilized jars, filling to within 1/4-inch of the rim. Cover with the lid and fasten the ring tight.
Set aside and repeat with the remaining strawberries and juice. To complete the seal, bring the large pot of water back to a boil, place the covered jars in a pasta insert and place them in the pot. Make sure the boiling water covers the jars. Cook 5 minutes.
Remove the jars from the pan and set aside to cool. After 30 minutes, check the lids to make sure they've sealed tightly. Gently press down in the center of the lid; if it does not spring back, you have a tight seal.
Repeat the canning process with any jars that have not sealed tightly.
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nutrition data
18 calories, 0 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
July 6, 2008
I was so happy to find a recipe that let me go to bed and finish eveything up in the morning! I liked used the skillet for boiling the jam down. I will be making this one again!
June 20, 2007
i really like the idea of doing this over two days. it is so much work to can that i don't do it too often. this way feels more approachable. i didn't understand what size jars were needed, however even with 1/2 pint jars i came no where near the five jars it was purported to fill. maybe it was the next size down? tastes delish, hope it jells up just a bit more.