| Recipe info |
Category:
Jams
Rating:
3.67
Contributor:
n/a
|
|
|
|
STRAWBERRY PRESERVE
1.4 kilograms (3 lbs) strawberries
1.4 kilograms (3 lbs) sugar
Juice of 1 large or 2 small lemons, strained
Clean the strawberries if necessary and hull them. Lay them in a large, shallow dish and cover them evenly with 900 grams (2 Ibs) sugar. Leave until the next day to allow sugar to draw out as much juice as possible.
Next day, pour off strawberry juices into a preserving pan, together with as much of the sugar as possible. Add the remaining 450 grams (1 lb) of sugar. Place pan over low heat until all the sugar has completely dissolved, stirring frequently.
Bring the syrup to the boil and slide in the strawberries all at once. Bring to boiling point again and boil until strawberries are nearly ready and turning translucent, swirling pan round frequently and skimming off the scum with a large spoon as necessary.
Then add the lemon juice and boil the jam until setting point is reached, shaking the pan frequently. Allow the jam to cool undisturbed in the preserving pan before potting and covering as usual.
Fills about 5 jars
Note: For a special luxury strawberry preserve, dip the hulled end of each strawberry into a saucerful of brandy as you prepare them. This is a favourite Middle Eastern trick. |
|
|
|
|
|
