Episode 17: Perfect Delicious Strawberry Preserves

Episode 17: Perfect Delicious Strawberry Preserves

Strawberry Preserves
Yield: about 7 half-pint jars
2 quarts’ strawberries (about 3 pounds)
6 tablespoons Ball Classic Pectin
¼ cup finely chopped lemon (about 1 medium)
¼ cup water
6 ½ cups sugar

1. Wash strawberries and lemon under cold running water.
2. Remove stems and caps from strawberries.
3. Cut lemon in half and remove seeds.
4. Finely chop lemon, including peel using a food processor or knife.
5. Combine strawberries, pectin, chopped lemon, and water in a large saucepan.
6. Bring mixture to a boil, stirring constantly.
7. Add sugar, stirring until sugar dissolves.
8. Bring mixture to a rolling boil that cannot be stirred down.
9. Boil hard for one minute, stirring constantly. Remove from heat. Skim off foam if necessary.
10. Ladle hot preserves into a hot jar, leaving ¼-inch headspace.
11. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.
12. Place jar on the rack elevated over simmering water (180*F) in a boiling water canner.
13. Lower the rack into simmering water. Water must cover jars by 1 inch.
14. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 15 minutes.
15. Turn the heat off.
16. After 5 minutes, remove the cover away from your face.
17. Remove jars from canner and do not retighten bands if loose.
18. After the jars have cooled (next day) remove the bands, label and store.
19. Serve the strawberry preserves with my homemade biscuits. (See homemade biscuits in Sadie’s Kitchen).

Barnhill Orchards
1 Sandhill Road
Lonoke, Arkansas 72086
Contact: 501-286-2677

Strawberry Shortcake
2 cups strawberries
2 tablespoons sugar
Strawberry Shortcake cakes (you can find them in the bakery) or slices of pound cake.
1 small container cool whip
1 jar of strawberry preserves

1. Slice clean strawberries in a mixing bowl.
2. Mix sugar with the sliced strawberries and place in the refrigerator for one hour.
3. Remove cool whip from the freezer and allow to soften.
4. Place the shortcakes on a serving dish.
5. Place strawberries on top of the shortcakes.
6. Place 2 heaping tablespoons (or more) of cool whip on top of the strawberries.
7. Drip strawberry jam on top of the cool whip.
8. Serve and enjoy!

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