In the making of the various
kinds of preserves, just as much care must be exercised as in canning
and jelly making if the best results are desired.
PRESERVES
54. STRAWBERRY PRESERVE.--Strawberries selected for preserves should be
of the dark, solid variety, if possible, since these shrink less and
retain their shape and size better than do the lighter varieties. This
fruit is made into preserves probably more often than any other kind,
and this is not strange, for it makes a most delicious preserve.
STRAWBERRY PRESERVE
2 qt. strawberries
1/2 c. hot water
1 lb. sugar
Clean the strawberries by placing them in a colander and raising and
lowering them into a large pan of water. Remove the hulls and make sure
that all the water is carefully drained from the berries. Add the water
to the sugar and place over the fire in a preserving kettle that has a
smooth surface. Stir until the sugar is dissolved, and allow the mixture
to come to a rapid boil. To the rapidly boiling sirup, add the
strawberries by dropping them carefully into it. Allow the fruit to
come to the boiling point in the sirup, and continue to boil for 10 or
12 minutes.
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