Strawberry Preserves

The strawberry preserves are in the back. The front 6 are raspberry chipotle. If you want that recipe, you can type in raspberry chipotle sauce in the search window on my blog and it should come up for you. Chet and Carolyn didn't have raspberries ready this year while we were in Oregon, so I had to buy them at the market. The strawberries were plentiful, so I may even make a few more jars of the strawberry preserves.  I know Anthony would love them.
I used the recipe on the Sure*Jell for Less or No Sugar recipes. The package is pink.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/strawberry-preserves

Before you start-- important tips for success
1. Use firm ripe fruit for best flabor and set. Over-ripe fruit makes a soft set. Under-ripe fruit makes a firm set.
2. Buy new, flat jar lids for a good seal.
3. Always use clean jars. Thoroughly wash jars or containers before starting.
4. Measure ingredients exactly
5. Some jams and jellies may take up to 2 weeks to set.
Directions for cooked strawberry preserves:
1. Bring boiling-water canner, half-full with water to simmer. You can just use a big pot that has a lid and can hold enough water to cover the jars by at least 1-2 inches.
2. Wash jars and screw bands in hot, soapy water; rince with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling
3. Prepare fruit - for strawberries - wash and discard stems of 6 cups of strawberries. Then crush strawberries in a 6-8 quart cooking pot. I use a potato smasher.
4. In a separate bowl, measure out 4 cups of sugar.
5. Mix 1/4 cup of sugar from the measured amount and 1 box of Sre-Jell for Less or no Sugar needed in a small bowl.
6. Stir pectin-sugar mixture into fruit in a saucepot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.
7. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
8. Stir in remaining sugar from the 4 cups measured. I added juice and zest of one lemon. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
9. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner with  boiling water. Water must cover jars by 1-2 inches. Process 10 minutes.  Check #11 for altitudes above 1000 feetRemove jars and place upright on a towel to cool completely. After jars cook, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
10. Let stand at room temperature 24 hours. Store unopened preserves in cool, dry, dark place up to 1 year. Refrigerate opened preserves.
11 At altitudes above 1,000 feet, increase processing time.
1,001-3000 +5 min.
3001-6000 - +10 min.
6001- 8000 - +15min
8001 - 10,000 - + 20 min