| Cuisine: American | Type: Spread | Serves: 4-5 1/2-pints |
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Source:
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Various with mods by Rick |
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Attributes:
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Comments:
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You can make this more or less sweet with the amount of sugar. Typically it is 1 cup per 8 ounces of fruit, but I want to use a bit less in the future. There is no need to use pectin if you cook to 221°F. |
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Serving Suggestions:
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Ingredients:
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2-1/2 pounds fresh, in-season, blackberries or strawberries 4 cups granulated sugar (or more, to taste) Zest and juice of one lemon |
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Instructions:
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1. Sterilize jars and tops. 2. Add berries, sugar and lemon zest and juice to a large pot and mash with a potato masher to desired consistency. Let rest 30 minutes. 3. Over medium heat, bring the pot to a boil stirring to dissolve all the sugar. Increase the heat and boil until the mixture reaches 221°F. This may take up to 45 minutes. 4. Spoon off or stir in any foam on the top. Ladle into warm jars leaving 1/4-inch head space, this should make four to five 1/2-pints. Wipe the rims off then add the lids and rings. 5. Return to the hot water bath and process at a slow boil for 15 minutes. This is especially important if you want the preserves to last for many months. 6.Turn off the heat and allow to rest for 15 minutes then remove the jars to a thick paper towel to cool. You should almost immediately hear the lids "ping" as the preserves cool. 7. Store in a cool dark place. |
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Related recipes:
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None |
2023-07-04