Thursday, July 7, 2011

Strawberry Preserves


Here's the recipe, instructions and photos for strawberry preserves using honey, a small amount of sugar and Pomona's Universal Pectin.

RECIPE
  • 4 Cups Clean, De-stemmed/hulled Mashed Strawberries
  • 1/2 - 1 Cup of Honey
  • 1/2 - 3/4 Cup of Turbinado Sugar
  • 2 Tsp. Pectin Powder
  • 2 Tsp. Calcium Water*
  • Clean/Prepare 6 - 8 ounce Jelly Jars or 12 - 4 ounce Jars

 *Per the instructions make the Calcium water first. You can refrigerate it and use it all summer for various types of preserves and jams.

DIRECTIONS:
  • Measure honey and/or sugar* add Pectin Powder, mix well, set aside. In my opinion the pectin dissolves best if mixed into the honey.
  • Wash, de-stem and hull the berries. There are special tools for this, or you can use a paring knife.
  • Place in a large stainless steel or enamel pot
  • With a potato masher or wooden spoon, mash the berries
  • Add the Calcium Water, stir well
  • Bring to a boil
  • Vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture
  • Boil gently stirring constantly for 1-2 minutes to dissolve pectin
  • If there is excessive foaming (and you don't like this), you can add a tablespoon or two of butter, or you can skim off the foam.**
  • Remove from heat
  • Remove a spoonful, cool and taste for desired sweetness. Remember fruit flavor and sweetness will change from year to year and even between batches.
  • If necessary add additional honey or sugar
*Sugar is not only a sweetener, but it also acts as a preservative. If you choose to omit sugar completely, your strawberries may blanch (or become white) over time.
**The foam is not a problem if you leave it. Some people don't like how it looks. If you stir the jam prior to use, you don't even notice it.

Photos with recipe notes shown below.


Find the berries and pick them!

Wash, de-stem, measure, mash, add calcium water and bring to a boil.

Vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture

Boil gently stirring constantly for 1-2 minutes to dissolve pectin

Fill the jars, add lids and rings and....

 ....give them a boiling hot water bath for 10 minutes!
Remove jars to a towel. Let cool. Do not disturb for 12-24 hours. Then check seals and firm up the rings. Store in pantry. Once opened lasts 3-4 weeks.

Feel free to post any questions you may have and I'll try to help.

Thanks for reading and following,
Trish

2 comments:

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