Well loved and delicious basic recipe for Strawberry Preserves. I included the instructions from my Grandma’s recipe card, but I recommend finding a more modern canning process.
Servings: 100, Tablespoon Calories: 45 Equipment: large saucepan, knife, cutting board, measuring cup and spoon. Stirring implement and masher. STOVETOP
Ingredients:
- 5 C fresh Strawberries, halved
- 5 C granulated Sugar
- 1 T Vinegar
Instructions:
- Mise en place. Measure.
- Put all the ingredients in a pan and mash the berries, mix
- Start with low heat and slowing bring to a boil
- keep watching.
- Once at a low rolling boil, watch and allow to boil for 12 minutes.
- Take off the heat and transfer the jelly to a large flatter pan, a 9×16″ or larger.
- Let sit overnight in the fridge
- Put into cold sterilized jars and seal.
Bon Appetit!
