Ingredients:
12 c. strawberries
2 c. water
3 c. sugar
Directions:
Wash berries; remove green caps. Place about half of the berries in a Dutch oven. Using a slotted spoon or potato masher to crush berries; add remaining berries and crush again.
Add water. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 5 minutes, stirring occasionally.
Line a strainer or colander with a double layer of 100% cotton cheesecloth; set over a bowl. Pour berry mixture into strainer. Press to drain all juice. Discard strawberry pulp. Measure 6 c. juice.
In a 3-4 qt. saucepan or Dutch oven, heat the juice to roiling boil; stir in the sugar. Continue boiling until mixture is slightly thickened, about 30 minutes, stirring occasionally to prevent sticking.
Pour syrup into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process in boiling-water canner for 5 minutes. Remove jars from canner; cool on racks. Make 4 half-pints.
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