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Full Online Book HomeLearning KitchenJams And Jellies - Strawberry Preserves
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Jams And Jellies - Strawberry Preserves Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3253

Click below to download : Jams And Jellies - Strawberry Preserves (Format : PDF)

Jams And Jellies - Strawberry Preserves

Equal amounts of fruit and sugar (no more than 4 cups of each at once)
3-4 tbsp. lemon juice or orange liqueur


Leave strawberries whole or slice in half for larger ones. Mix together in non-reactive bowl sugar and fruit, dampen with lemon juice or orange liqueuer. Set out overnight, even 24 hours.

Place mixture in a large pot, liquid and all and bring to a boil. Skim foam as it rises. When all foam is removed, turn off heat and ladle preserves into clean, sterilized jars and seal with paraffin.

NOTE: Cooled foam is almost like "cotton candy" but will get sticky if not consumed within 8 hours.

Put preserves into a bowl and let set overnight. Ladle preserves into clean, sterilized jars and seal with paraffin.

Now, what to do with leftover syrup? Make syrup. I thin syrup with peach schnapps and reboil and strain. Keeps just about forever, so I already have a good start on holiday gift-giving or host(ess) gifts.
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