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Strawberry preserves |
I had such great luck with
pineapple preserves, I decided to try strawberry preserves. I decided I would also microwave can these. Although I must admit it wasn't as much fun because there was no talk of "crossing the streams" when I put the metal lids in the microwave. This recipe is just as easy as the pineapple one. I have to admit, I am becoming addicted to microwave canning. Too bad it doesn't work for veggies.
Strawberry Preserves
2 Cups (16 oz/ 445 g) of Fresh Strawberries, Hulled and Sliced
2 Cups (16 oz/ 445 g) of Sugar
1/4 Cup (60 ml) of Lemon Juice (Juice of One Lemon)
Combine the strawberries and sugar in a medium saucepan and cook over low heat until the liquid in the saucepan is clear (about 10 minutes).
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Sugar and strawberries |
Remove from heat, loosely cover and let sit over night. (I would add the following step next time I make this because I don't like big pieces of fruit in my preserves- Blend with an immersion blender or food processor or mash with a potato masher). Add the lemon juice to the strawberry mixture and heat over medium heat until the jelly stage is reached (220F/104C).
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Boiling strawberry preserves |
Pour into hot sterile jars. Place lids on jars and process in the microwave for 1-2 minutes on medium- high heat.
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Strawberry preserves in the microwave |
The bottom line: Will I make this again? Probably not. It is good but not great. But then I am not a huge strawberry jam/preserves fan (it is better than store bought). I prefer the
blackberry Chianti and the
pineapple preserves. Next time I have a couple of pints of fresh strawberries, will make
strawberry sorbet.
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