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some special jars to add a touch of elegance to a very special meal.
For prize-winning results always use red-to-the-center berries of medium size. If possible, weigh the berries and sugar, and cook in small batches. When making berry preserves, shake the pan rather than stir to prevent sticking if you want the berries to remain whole and plump. Be careful when preparing strawberries, working with small amounts and do not crush or bruise them.
Easy To Make Strawberry
Preserves
1 cup hulled berries for juice
6 cups hulled berries for preserves
3 1/2 cups sugar
1/2 teaspoon salt
Wash, rinse, hull and measure berries. Use odd sized berries for the cup of juice. Measure and mash to pulp. Squeeze out juice and combine with sugar in sauce pan. Cook until sugar dissolves. Cool syrup in pan of cold water. Add berries to cooled syrup and put over very low heat until berries begin to boil. Increase heat and boil rapidly until berries are clear. Pour boiling hot preserves into hot jars and seal at once. After jars are cold, tum them on the side and let stay in that position for a week turning jars each day. This give the berries better contact with syrup and enables them to absorb more of it.
There are many ways to enjoy the strawberry season and we have contacted others for various recipes. Try one or more and enjoy!
Strawberry Sherbet
1 quart strawberries
1 cup sugar
1 cup water
1 egg white
Mash berries with fork. Add water,
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