Delicious preserves recipe
Published 10:31 am Wednesday, March 13, 2013
Its that time of year in Florida Plant City strawberries are sweet, red, juicy and ready to eat.
On my recent trip down South, I purchased and brought home several flats of these wonderful berries that I came to know 40 years ago when I lived there.
I froze some, of course. But I also wanted to try a very natural preserves with these beautiful berries.
This is an old-fashioned recipe that comes from my moms Household Searchlight Cookbook.
Four cups ripe strawberries, stems removed and hulls cut out. Leave berries whole. Make sure berries are dry when you put them into the pot.
In a large pot, cover the berries with four cups of sugar and allow to stand 30 minutes.
On very low heat, start the strawberries, stirring as seldom as possible only to keep the sugar from sticking on the bottom. Once the juice has formed, turn the heat to medium and bring to a boil. Slowly boil for 16 minutes.
Turn off heat and remove pot from stove. Let mixture stand overnight in the pot.
The next day sterilize jars and spoon the rich dark red preserves into them.
You can put them into a water bath, but since this recipe makes only four to six jars, I dont. They will be eaten quickly.