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

On Fri 30 May 2008 08:33:26p, The Joneses told us...

"Kathi Jones" wrote in message
...
(big snip)
I will let you know how the preserves turn out tomorrow.
Susan N.


I'm gooing to keep this thread and try it too, when my local
strawberries are in,
Kathi

I have 5 strawberries in the window box...there are a few more, but with
the sun over 100 & hot dry wind, they got dried on the vine, so to
speak. Edrena

That's why I won't bother trying to grow them here in the AZ desert. :-)



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

Wayne Boatwright wrote:

I wish I could find some brown turkey figs to duplicate my
grandmother's preserves.

Would they not grow where you live now Wayne?

On Sun 01 Jun 2008 10:51:53a, 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 finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.

Well, nothing wrong with strawberry ice cream syrup. It also could thicken
more, and I would try reversing the jars top to bottom each day for a few
days.

I plan on using the 2nd recipe, as it seems closer to what I remember.

Thanks for the update!

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Who will protect the public when the
police violate the law? --Ramsey Clark
-------------------------------------------

On Sun, 01 Jun 2008 12:51:53 -0500, The Cook
wrote:

snipped tons


I finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.

I have three half pints of it in the panty :-)

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 finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

wrote:
On Sun, 01 Jun 2008 12:51:53 -0500, The Cook
wrote:

snipped tons


I finished the preserves yesterday. I used the first recipe. I
think I have a pretty decent syrup for some vanilla ice cream. I
also did not get it skimmed enough. I always think that if I skim
too much most of the fruit will be gone. The fruit is floating too.
As I said, ice cream syrup.

I have three half pints of it in the panty :-)

Gosh!

On Sun, 01 Jun 2008 13:29:04 -0400, wrote:

On Sun, 01 Jun 2008 12:51:53 -0500, The Cook
wrote:

snipped tons


I finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.

I have three half pints of it in the panty :-)


Preserves or syrup?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

(big snip)

I finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I was wondering - is this one of those recipes where it is REALLY important
to make sure some of the berries are under ripe? I've never used under ripe
berries for my pectin recipes and have always had a good set.

Bummer about your results....unless of course you LIKE strawberry syrup on
your ice ceream...

;-)

Kathi

"The Cook" wrote in message
...
On Sun, 1 Jun 2008 16:58:48 -0400, "Kathi Jones"
wrote:

(big snip)

I finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I was wondering - is this one of those recipes where it is REALLY
important
to make sure some of the berries are under ripe? I've never used under
ripe
berries for my pectin recipes and have always had a good set.

Bummer about your results....unless of course you LIKE strawberry syrup on
your ice ceream...

;-)

Kathi

I had a mix of ripe /unripe berries, but not in a particular
proportion. I think the lack of cooking, not to jell stage is
probably the problem. I will just use it as topping and forget it .



mmmmmmmm I'm thinking it would be good on cheesecake....

Kathi


have plenty of strawberry jam.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 1 Jun 2008 16:58:48 -0400, "Kathi Jones"
wrote:

(big snip)

I finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I was wondering - is this one of those recipes where it is REALLY important
to make sure some of the berries are under ripe? I've never used under ripe
berries for my pectin recipes and have always had a good set.

Bummer about your results....unless of course you LIKE strawberry syrup on
your ice ceream...

;-)

Kathi

I had a mix of ripe /unripe berries, but not in a particular
proportion. I think the lack of cooking, not to jell stage is
probably the problem. I will just use it as topping and forget it . I
have plenty of strawberry jam.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun 01 Jun 2008 03:42:54p, The Cook told us...

On Sun, 1 Jun 2008 16:58:48 -0400, "Kathi Jones"
wrote:

(big snip)

I finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.
--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent
indignation, and 50 percent envy." Vittorio De Sica, Italian movie
director (1901-1974)

I was wondering - is this one of those recipes where it is REALLY
important to make sure some of the berries are under ripe? I've never
used under ripe berries for my pectin recipes and have always had a good
set.

Bummer about your results....unless of course you LIKE strawberry syrup
on your ice ceream...

;-)

Kathi

I had a mix of ripe /unripe berries, but not in a particular
proportion. I think the lack of cooking, not to jell stage is
probably the problem. I will just use it as topping and forget it . I
have plenty of strawberry jam.

The 2nd recipe, which you didn't make, is more likely to produce the best
results, although it takes several days to produce it. It helps if you're
in a hot climate. The repetition of setting the berrys and syrup out in
shallow platters in the sunlight allows you to control how thick you want
the syrup. This recipe is virtually identical to the one I had lost, and I
had made it many times with success. It's a nice way to produce whole
strawberry preserves without overcooking them, yet still having the right
consistency.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats are natural paper shreaders.
-------------------------------------------

On Sun, 01 Jun 2008 14:31:59 -0500, The Cook
wrote:

On Sun, 01 Jun 2008 13:29:04 -0400, wrote:

On Sun, 01 Jun 2008 12:51:53 -0500, The Cook
wrote:

snipped tons


I finished the preserves yesterday. I used the first recipe. I think
I have a pretty decent syrup for some vanilla ice cream. I also did
not get it skimmed enough. I always think that if I skim too much
most of the fruit will be gone. The fruit is floating too. As I
said, ice cream syrup.

I have three half pints of it in the panty :-)


Preserves or syrup?

I was making preserves but they didn't quite end up that way.