On Fri 30 May 2008 04:18:40p, The Cook told us...

On Fri, 30 May 2008 21:24:31 GMT, Wayne Boatwright
wrote:

On Fri 30 May 2008 08:45:51a, The Cook told us...

On Wed, 28 May 2008 08:21:10 -0500, Melba's Jammin'
wrote:

In article 0,
Wayne Boatwright wrote:

On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...

In article 0,
Wayne Boatwright wrote:

I used to have a very old preserve recipe where the berries ended
up whole, suspended in a thickish almost jellied syrup. The
process took overall 3 days to complete. IIRC, strawberries and
sugar macerated overnight, then brought to a boil the following
day. The berries and syrup were put into large flat pans and left
covered at room temperature overnight. The process was repeated
the next day. On the final day, the juices were strained and
boiled down to the right consistency, the berries added back in
for
a quick boil, then put up in jars.

Does anyone have an exact recipe for this?

TIA

How's this? Two recipes, both from an old Farm Journal freezing
and
canning book.

Strawberry Preserves
(snip)
Then there's:

Sunshine Strawberry Preserves
(snip)
You're welcome. "-)

Barb, that 2nd one is it! Thank you so much!

They doesn't call me Mother Superior for nuthin', Son.
Next question? Mother Superior Knows All and Sees All.
Not. (I'm leaving on a jet plane in a couple days and am getting
stupider by the day.) VBSEG

Serially, glad I could help. Your description of the end product is,
you know, the textbook definition of preserves * whole fruit suspended
in a thick syrup, lightly jelled.


Thanks to Wayne and Barb for getting me thinking about strawberry
preserves. Pete asked if I wanted strawberries and I said small ones.
So he went out into the garden and picked. Now I have the berries and
sugar sitting in a pan. Plus enough left for at least one recipe of
sorbet and some for breakfast cereal.

While the strawberries are doing their sitting around, I will make
some rhubarb jelly. I already have the juice ready.

Every time I think I can put the canning stuff away, here comes
something else to do.

Susan, are you going to use one of those recipes? I'd love to know your
results. I have yet to get my berries. I can't grow them and I haven't
seen small ones yet.

TIA

I have started with the first recipe. They are doing their sitting
and waiting. Tomorrow I will finish them.

The rhubarb jelly looks beautiful and I hope it sets properly. It
seems to be so far.

I will let you know how the preserves turn out tomorrow.

Thanks, Susan!

--
Wayne Boatwright
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Saturday, 05(V)/31(XXXI)/08(MMVIII)
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An intellectual is someone whose mind
watches itself.' -- Camus
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