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Classic Strawberry Preserves
- Makes about
4
half-pint jars - Difficulty
Easy
Published 2010
Whole strawberries in a thick but not gelled syrup can be gently flattened onto split biscuits or spooned over any number of creamy things. The berries’ overnight stay in sugar encourages their slow, gradual absorption of the sugar, which helps them hold their shape and stay a little plump as they cook.
Ingredients
3 pounds 1½ cups 3 ta
Method
Layer the strawberries and sugar in a large bowl. Cover and refrigerate overnight.
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl. (details.)
Using care not to damage the strawberries, gently transfer them with the sugar to a wide, 6- to 8-qua
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