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Strawberry Preserve recipe
Strawberry Preserve recipe
I used to have a very old preserve recipe where the berries ended up whole,
suspended in a thickish almost jellied syrup. The process took overall 3
days to complete. IIRC, strawberries and sugar macerated overnight, then
brought to a boil the following day. The berries and syrup were put into
large flat pans and left covered at room temperature overnight. The process
was repeated the next day. On the final day, the juices were strained and
boiled down to the right consistency, the berries added back in for a quick
boil, then put up in jars.
Does anyone have an exact recipe for this?
TIA
--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Confucious say: America good place to
start Chinese restaurant.
-------------------------------------------
I used to have a very old preserve recipe where the berries ended up whole,
suspended in a thickish almost jellied syrup. The process took overall 3
days to complete. IIRC, strawberries and sugar macerated overnight, then
brought to a boil the following day. The berries and syrup were put into
large flat pans and left covered at room temperature overnight. The process
was repeated the next day. On the final day, the juices were strained and
boiled down to the right consistency, the berries added back in for a quick
boil, then put up in jars.
Does anyone have an exact recipe for this?
TIA
--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Confucious say: America good place to
start Chinese restaurant.
-------------------------------------------
Re: Strawberry Preserve recipe
Wayne Boatwright wrote:
> I used to have a very old preserve recipe where the berries ended up
> whole, suspended in a thickish almost jellied syrup. The process
> took overall 3 days to complete. IIRC, strawberries and sugar
> macerated overnight, then brought to a boil the following day.
Well, that's what I do with strawberries. Equal amounts by volume of
berries and sugar, layered. I also drizzle Triple Sec into into it.
I let it sit overnight (a long overnight, more like a full day from
afternoon to afternoon) and it all seems to begin to ferment just a bit.
Next day:
In a huge pot (you need LARGE because it boils quite high), bring the
berries/juices/triple sec/sugar to a boil (the sugar will need some
severe stirring to get it out of the bowl).
As I said, the froth will come up quite high. Skim, which will take
quite a while, and jar. Up until 2-3 years ago, I was just pouring the
hot preserves (the syrup's waaaay above 212 at that point) into the jars
and covering with paraffin. After a batch went moldy I stopped doing
that. Maybe that technique is meant for stuff to be used the same year
or it could have been how they were stored--but I doan like it.
> The berries and syrup were put into large flat pans and left covered at
> room temperature overnight. The process was repeated the next day.
> On the final day, the juices were strained and boiled down to the
> right consistency, the berries added back in for a quick boil, then
> put up in jars.
I thought that was a recipe, not for preserves but for candying fruit
like pineapple (and it was 10 days of sugaring, reducing, and boiling)?
B/
Wayne Boatwright wrote:
> I used to have a very old preserve recipe where the berries ended up
> whole, suspended in a thickish almost jellied syrup. The process
> took overall 3 days to complete. IIRC, strawberries and sugar
> macerated overnight, then brought to a boil the following day.
Well, that's what I do with strawberries. Equal amounts by volume of
berries and sugar, layered. I also drizzle Triple Sec into into it.
I let it sit overnight (a long overnight, more like a full day from
afternoon to afternoon) and it all seems to begin to ferment just a bit.
Next day:
In a huge pot (you need LARGE because it boils quite high), bring the
berries/juices/triple sec/sugar to a boil (the sugar will need some
severe stirring to get it out of the bowl).
As I said, the froth will come up quite high. Skim, which will take
quite a while, and jar. Up until 2-3 years ago, I was just pouring the
hot preserves (the syrup's waaaay above 212 at that point) into the jars
and covering with paraffin. After a batch went moldy I stopped doing
that. Maybe that technique is meant for stuff to be used the same year
or it could have been how they were stored--but I doan like it.
> The berries and syrup were put into large flat pans and left covered at
> room temperature overnight. The process was repeated the next day.
> On the final day, the juices were strained and boiled down to the
> right consistency, the berries added back in for a quick boil, then
> put up in jars.
I thought that was a recipe, not for preserves but for candying fruit
like pineapple (and it was 10 days of sugaring, reducing, and boiling)?
B/
Re: Strawberry Preserve recipe
On Tue 27 May 2008 10:27:45a, Brian Mailman told us...
> Wayne Boatwright wrote:
>> I used to have a very old preserve recipe where the berries ended up
>> whole, suspended in a thickish almost jellied syrup. The process
>> took overall 3 days to complete. IIRC, strawberries and sugar
>> macerated overnight, then brought to a boil the following day.
>
> Well, that's what I do with strawberries. Equal amounts by volume of
> berries and sugar, layered. I also drizzle Triple Sec into into it.
>
> I let it sit overnight (a long overnight, more like a full day from
> afternoon to afternoon) and it all seems to begin to ferment just a bit.
>
> Next day:
> In a huge pot (you need LARGE because it boils quite high), bring the
> berries/juices/triple sec/sugar to a boil (the sugar will need some
> severe stirring to get it out of the bowl).
>
> As I said, the froth will come up quite high. Skim, which will take
> quite a while, and jar. Up until 2-3 years ago, I was just pouring the
> hot preserves (the syrup's waaaay above 212 at that point) into the jars
> and covering with paraffin. After a batch went moldy I stopped doing
> that. Maybe that technique is meant for stuff to be used the same year
> or it could have been how they were stored--but I doan like it.
>
>> The berries and syrup were put into large flat pans and left covered at
>> room temperature overnight. The process was repeated the next day.
>> On the final day, the juices were strained and boiled down to the
>> right consistency, the berries added back in for a quick boil, then put
>> up in jars.
>
> I thought that was a recipe, not for preserves but for candying fruit
> like pineapple (and it was 10 days of sugaring, reducing, and boiling)?
>
> B/
Brian, that's close and sounds like a good recipe, but not quite what I
remember. Still, clipped for trying. The latter is correct for candying
fruit because it's done for 10 days. After 3 days you have preserves with
whole berries.
Thanks!
--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Arguement? No, this is Abuse. You want
next door.
-------------------------------------------
On Tue 27 May 2008 10:27:45a, Brian Mailman told us...
> Wayne Boatwright wrote:
>> I used to have a very old preserve recipe where the berries ended up
>> whole, suspended in a thickish almost jellied syrup. The process
>> took overall 3 days to complete. IIRC, strawberries and sugar
>> macerated overnight, then brought to a boil the following day.
>
> Well, that's what I do with strawberries. Equal amounts by volume of
> berries and sugar, layered. I also drizzle Triple Sec into into it.
>
> I let it sit overnight (a long overnight, more like a full day from
> afternoon to afternoon) and it all seems to begin to ferment just a bit.
>
> Next day:
> In a huge pot (you need LARGE because it boils quite high), bring the
> berries/juices/triple sec/sugar to a boil (the sugar will need some
> severe stirring to get it out of the bowl).
>
> As I said, the froth will come up quite high. Skim, which will take
> quite a while, and jar. Up until 2-3 years ago, I was just pouring the
> hot preserves (the syrup's waaaay above 212 at that point) into the jars
> and covering with paraffin. After a batch went moldy I stopped doing
> that. Maybe that technique is meant for stuff to be used the same year
> or it could have been how they were stored--but I doan like it.
>
>> The berries and syrup were put into large flat pans and left covered at
>> room temperature overnight. The process was repeated the next day.
>> On the final day, the juices were strained and boiled down to the
>> right consistency, the berries added back in for a quick boil, then put
>> up in jars.
>
> I thought that was a recipe, not for preserves but for candying fruit
> like pineapple (and it was 10 days of sugaring, reducing, and boiling)?
>
> B/
Brian, that's close and sounds like a good recipe, but not quite what I
remember. Still, clipped for trying. The latter is correct for candying
fruit because it's done for 10 days. After 3 days you have preserves with
whole berries.
Thanks!
--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Arguement? No, this is Abuse. You want
next door.
-------------------------------------------
Re: Strawberry Preserve recipe
In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
> I used to have a very old preserve recipe where the berries ended up whole,
> suspended in a thickish almost jellied syrup. The process took overall 3
> days to complete. IIRC, strawberries and sugar macerated overnight, then
> brought to a boil the following day. The berries and syrup were put into
> large flat pans and left covered at room temperature overnight. The process
> was repeated the next day. On the final day, the juices were strained and
> boiled down to the right consistency, the berries added back in for a quick
> boil, then put up in jars.
>
> Does anyone have an exact recipe for this?
>
> TIA
How's this? Two recipes, both from an old Farm Journal freezing and
canning book.
Strawberry Preserves
4 cups hulled strawberries
3 cups sugar
Add sugar to berries and let stand 10 minutes or until juices start to
flow. (Some cooks like to cover them and leave in the refrigerator
overnight.)
Put berry-sugar mixture in a four-quart kettle and bring them to a boil,
stirring constantly until sugar dissolves. Cook until berries are
tender, about 3 minutes. Let stand overnight.
Next morning bring preserves to a boil and boil 1 minute. Cover the
preserves, remove from heat and let stand 2 minutes. Stir gently about
5 minutes, skimming if necessary.
Pour or ladle into hot jars and seal or if you live in a warm climate,
process at the simmering point in boiling water bath 15-20 minutes.
Then there's:
Sunshine Strawberry Preserves
2 tablespoons lemon juice
4 cups hulled strawberries
4 cups sugar
Combine all ingredients. Heat slowly to boiling point and cook rapidly
8-10 minutes, stirring constantly.
Pour berry mixture into platters or shallow containers. Cover with
glass or saran, prop cover up a little to permit evaporation.
Set in sunshine, stirring or turning occasionally. Bring into the
kitchen at night. At the end of two or three days, the rpeserves will
be thick enough.
Pack without heating into sterilized jars. Makes about four half pint
jars.
You're welcome. "-)
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com
In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
> I used to have a very old preserve recipe where the berries ended up whole,
> suspended in a thickish almost jellied syrup. The process took overall 3
> days to complete. IIRC, strawberries and sugar macerated overnight, then
> brought to a boil the following day. The berries and syrup were put into
> large flat pans and left covered at room temperature overnight. The process
> was repeated the next day. On the final day, the juices were strained and
> boiled down to the right consistency, the berries added back in for a quick
> boil, then put up in jars.
>
> Does anyone have an exact recipe for this?
>
> TIA
How's this? Two recipes, both from an old Farm Journal freezing and
canning book.
Strawberry Preserves
4 cups hulled strawberries
3 cups sugar
Add sugar to berries and let stand 10 minutes or until juices start to
flow. (Some cooks like to cover them and leave in the refrigerator
overnight.)
Put berry-sugar mixture in a four-quart kettle and bring them to a boil,
stirring constantly until sugar dissolves. Cook until berries are
tender, about 3 minutes. Let stand overnight.
Next morning bring preserves to a boil and boil 1 minute. Cover the
preserves, remove from heat and let stand 2 minutes. Stir gently about
5 minutes, skimming if necessary.
Pour or ladle into hot jars and seal or if you live in a warm climate,
process at the simmering point in boiling water bath 15-20 minutes.
Then there's:
Sunshine Strawberry Preserves
2 tablespoons lemon juice
4 cups hulled strawberries
4 cups sugar
Combine all ingredients. Heat slowly to boiling point and cook rapidly
8-10 minutes, stirring constantly.
Pour berry mixture into platters or shallow containers. Cover with
glass or saran, prop cover up a little to permit evaporation.
Set in sunshine, stirring or turning occasionally. Bring into the
kitchen at night. At the end of two or three days, the rpeserves will
be thick enough.
Pack without heating into sterilized jars. Makes about four half pint
jars.
You're welcome. "-)
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com
Re: Strawberry Preserve recipe
On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
> In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>
>> I used to have a very old preserve recipe where the berries ended up
>> whole, suspended in a thickish almost jellied syrup. The process took
>> overall 3 days to complete. IIRC, strawberries and sugar macerated
>> overnight, then brought to a boil the following day. The berries and
>> syrup were put into large flat pans and left covered at room
>> temperature overnight. The process was repeated the next day. On the
>> final day, the juices were strained and boiled down to the right
>> consistency, the berries added back in for a quick boil, then put up in
>> jars.
>>
>> Does anyone have an exact recipe for this?
>>
>> TIA
>
> How's this? Two recipes, both from an old Farm Journal freezing and
> canning book.
>
> Strawberry Preserves
> 4 cups hulled strawberries
> 3 cups sugar
>
> Add sugar to berries and let stand 10 minutes or until juices start to
> flow. (Some cooks like to cover them and leave in the refrigerator
> overnight.)
>
> Put berry-sugar mixture in a four-quart kettle and bring them to a boil,
> stirring constantly until sugar dissolves. Cook until berries are
> tender, about 3 minutes. Let stand overnight.
>
> Next morning bring preserves to a boil and boil 1 minute. Cover the
> preserves, remove from heat and let stand 2 minutes. Stir gently about
> 5 minutes, skimming if necessary.
>
> Pour or ladle into hot jars and seal or if you live in a warm climate,
> process at the simmering point in boiling water bath 15-20 minutes.
>
> Then there's:
>
> Sunshine Strawberry Preserves
>
> 2 tablespoons lemon juice
> 4 cups hulled strawberries
> 4 cups sugar
>
> Combine all ingredients. Heat slowly to boiling point and cook rapidly
> 8-10 minutes, stirring constantly.
>
> Pour berry mixture into platters or shallow containers. Cover with
> glass or saran, prop cover up a little to permit evaporation.
>
> Set in sunshine, stirring or turning occasionally. Bring into the
> kitchen at night. At the end of two or three days, the rpeserves will
> be thick enough.
>
> Pack without heating into sterilized jars. Makes about four half pint
> jars.
>
> You're welcome. "-)
Barb, that 2nd one is it! Thank you so much!
--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I love BBSing: All the social dynamics
of kindergarten!
-------------------------------------------
On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
> In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>
>> I used to have a very old preserve recipe where the berries ended up
>> whole, suspended in a thickish almost jellied syrup. The process took
>> overall 3 days to complete. IIRC, strawberries and sugar macerated
>> overnight, then brought to a boil the following day. The berries and
>> syrup were put into large flat pans and left covered at room
>> temperature overnight. The process was repeated the next day. On the
>> final day, the juices were strained and boiled down to the right
>> consistency, the berries added back in for a quick boil, then put up in
>> jars.
>>
>> Does anyone have an exact recipe for this?
>>
>> TIA
>
> How's this? Two recipes, both from an old Farm Journal freezing and
> canning book.
>
> Strawberry Preserves
> 4 cups hulled strawberries
> 3 cups sugar
>
> Add sugar to berries and let stand 10 minutes or until juices start to
> flow. (Some cooks like to cover them and leave in the refrigerator
> overnight.)
>
> Put berry-sugar mixture in a four-quart kettle and bring them to a boil,
> stirring constantly until sugar dissolves. Cook until berries are
> tender, about 3 minutes. Let stand overnight.
>
> Next morning bring preserves to a boil and boil 1 minute. Cover the
> preserves, remove from heat and let stand 2 minutes. Stir gently about
> 5 minutes, skimming if necessary.
>
> Pour or ladle into hot jars and seal or if you live in a warm climate,
> process at the simmering point in boiling water bath 15-20 minutes.
>
> Then there's:
>
> Sunshine Strawberry Preserves
>
> 2 tablespoons lemon juice
> 4 cups hulled strawberries
> 4 cups sugar
>
> Combine all ingredients. Heat slowly to boiling point and cook rapidly
> 8-10 minutes, stirring constantly.
>
> Pour berry mixture into platters or shallow containers. Cover with
> glass or saran, prop cover up a little to permit evaporation.
>
> Set in sunshine, stirring or turning occasionally. Bring into the
> kitchen at night. At the end of two or three days, the rpeserves will
> be thick enough.
>
> Pack without heating into sterilized jars. Makes about four half pint
> jars.
>
> You're welcome. "-)
Barb, that 2nd one is it! Thank you so much!
--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I love BBSing: All the social dynamics
of kindergarten!
-------------------------------------------
Re: Strawberry Preserve recipe
In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>
> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
> >
> >> I used to have a very old preserve recipe where the berries ended up
> >> whole, suspended in a thickish almost jellied syrup. The process took
> >> overall 3 days to complete. IIRC, strawberries and sugar macerated
> >> overnight, then brought to a boil the following day. The berries and
> >> syrup were put into large flat pans and left covered at room
> >> temperature overnight. The process was repeated the next day. On the
> >> final day, the juices were strained and boiled down to the right
> >> consistency, the berries added back in for a quick boil, then put up in
> >> jars.
> >>
> >> Does anyone have an exact recipe for this?
> >>
> >> TIA
> >
> > How's this? Two recipes, both from an old Farm Journal freezing and
> > canning book.
> >
> > Strawberry Preserves
(snip)
> > Then there's:
> >
> > Sunshine Strawberry Preserves
(snip)
> > You're welcome. "-)
>
> Barb, that 2nd one is it! Thank you so much!
They doesn't call me Mother Superior for nuthin', Son.
Next question? Mother Superior Knows All and Sees All.
Not. (I'm leaving on a jet plane in a couple days and am getting
stupider by the day.) <VBSEG>
Serially, glad I could help. Your description of the end product is,
you know, the textbook definition of preserves whole fruit suspended
in a thick syrup, lightly jelled.
The feds' standards use "jam" and "preserves" interchangeably, but what
do they know. When I describe the differences to people, the key piece,
along with the cut of the fruit, (IMNSHO) is that preserves are more
pourable than spreadable, and jam is more spreadable than pourable.
Cinchy!
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com
In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>
> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
> >
> >> I used to have a very old preserve recipe where the berries ended up
> >> whole, suspended in a thickish almost jellied syrup. The process took
> >> overall 3 days to complete. IIRC, strawberries and sugar macerated
> >> overnight, then brought to a boil the following day. The berries and
> >> syrup were put into large flat pans and left covered at room
> >> temperature overnight. The process was repeated the next day. On the
> >> final day, the juices were strained and boiled down to the right
> >> consistency, the berries added back in for a quick boil, then put up in
> >> jars.
> >>
> >> Does anyone have an exact recipe for this?
> >>
> >> TIA
> >
> > How's this? Two recipes, both from an old Farm Journal freezing and
> > canning book.
> >
> > Strawberry Preserves
(snip)
> > Then there's:
> >
> > Sunshine Strawberry Preserves
(snip)
> > You're welcome. "-)
>
> Barb, that 2nd one is it! Thank you so much!
They doesn't call me Mother Superior for nuthin', Son.
Next question? Mother Superior Knows All and Sees All.
Not. (I'm leaving on a jet plane in a couple days and am getting
stupider by the day.) <VBSEG>
Serially, glad I could help. Your description of the end product is,
you know, the textbook definition of preserves whole fruit suspended
in a thick syrup, lightly jelled.
The feds' standards use "jam" and "preserves" interchangeably, but what
do they know. When I describe the differences to people, the key piece,
along with the cut of the fruit, (IMNSHO) is that preserves are more
pourable than spreadable, and jam is more spreadable than pourable.
Cinchy!
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com
Re: Strawberry Preserve recipe
On Wed 28 May 2008 06:21:10a, Melba's Jammin' told us...
> In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>
>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>
>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>> >
>> >> I used to have a very old preserve recipe where the berries ended up
>> >> whole, suspended in a thickish almost jellied syrup. The process
took
>> >> overall 3 days to complete. IIRC, strawberries and sugar macerated
>> >> overnight, then brought to a boil the following day. The berries and
>> >> syrup were put into large flat pans and left covered at room
>> >> temperature overnight. The process was repeated the next day. On
the
>> >> final day, the juices were strained and boiled down to the right
>> >> consistency, the berries added back in for a quick boil, then put up
in
>> >> jars.
>> >>
>> >> Does anyone have an exact recipe for this?
>> >>
>> >> TIA
>> >
>> > How's this? Two recipes, both from an old Farm Journal freezing and
>> > canning book.
>> >
>> > Strawberry Preserves
> (snip)
>> > Then there's:
>> >
>> > Sunshine Strawberry Preserves
> (snip)
>> > You're welcome. "-)
>>
>> Barb, that 2nd one is it! Thank you so much!
>
> They doesn't call me Mother Superior for nuthin', Son.
> Next question? Mother Superior Knows All and Sees All.
> Not. (I'm leaving on a jet plane in a couple days and am getting
> stupider by the day.) <VBSEG>
Have a fantabulous trip, Barb!
> Serially, glad I could help. Your description of the end product is,
> you know, the textbook definition of preserves whole fruit suspended
> in a thick syrup, lightly jelled.
Well, it pays to describe things properly.
> The feds' standards use "jam" and "preserves" interchangeably, but what
> do they know. When I describe the differences to people, the key piece,
> along with the cut of the fruit, (IMNSHO) is that preserves are more
> pourable than spreadable, and jam is more spreadable than pourable.
> Cinchy!
Absolutely two different products, but then I learned that from folks who
made them, both my grandmothers and my mother.
I wish I could find some brown turkey figs to duplicate my grandmother's
preserves.
--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Me? A sceptic? I hope you have proof!
-------------------------------------------
On Wed 28 May 2008 06:21:10a, Melba's Jammin' told us...
> In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>
>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>
>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>> >
>> >> I used to have a very old preserve recipe where the berries ended up
>> >> whole, suspended in a thickish almost jellied syrup. The process
took
>> >> overall 3 days to complete. IIRC, strawberries and sugar macerated
>> >> overnight, then brought to a boil the following day. The berries and
>> >> syrup were put into large flat pans and left covered at room
>> >> temperature overnight. The process was repeated the next day. On
the
>> >> final day, the juices were strained and boiled down to the right
>> >> consistency, the berries added back in for a quick boil, then put up
in
>> >> jars.
>> >>
>> >> Does anyone have an exact recipe for this?
>> >>
>> >> TIA
>> >
>> > How's this? Two recipes, both from an old Farm Journal freezing and
>> > canning book.
>> >
>> > Strawberry Preserves
> (snip)
>> > Then there's:
>> >
>> > Sunshine Strawberry Preserves
> (snip)
>> > You're welcome. "-)
>>
>> Barb, that 2nd one is it! Thank you so much!
>
> They doesn't call me Mother Superior for nuthin', Son.
> Next question? Mother Superior Knows All and Sees All.
> Not. (I'm leaving on a jet plane in a couple days and am getting
> stupider by the day.) <VBSEG>
Have a fantabulous trip, Barb!
> Serially, glad I could help. Your description of the end product is,
> you know, the textbook definition of preserves whole fruit suspended
> in a thick syrup, lightly jelled.
Well, it pays to describe things properly.
> The feds' standards use "jam" and "preserves" interchangeably, but what
> do they know. When I describe the differences to people, the key piece,
> along with the cut of the fruit, (IMNSHO) is that preserves are more
> pourable than spreadable, and jam is more spreadable than pourable.
> Cinchy!
Absolutely two different products, but then I learned that from folks who
made them, both my grandmothers and my mother.
I wish I could find some brown turkey figs to duplicate my grandmother's
preserves.
--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Me? A sceptic? I hope you have proof!
-------------------------------------------
Figs (was Re: Strawberry Preserve recipe)
Wayne Boatwright wrote:
> I wish I could find some brown turkey figs to duplicate my
> grandmother's preserves.
They seem to be around, in season:
http :// www .ask,com /web?q=%22brown+turkey+figs%22&smv&advl=en&dmv&qsrcf&o=0&l=dir
http :// www .adifferentangle,net /gallery/food
Wayne Boatwright wrote:
> I wish I could find some brown turkey figs to duplicate my
> grandmother's preserves.
They seem to be around, in season:
http :// www .ask,com /web?q=%22brown+turkey+figs%22&smv&advl=en&dmv&qsrcf&o=0&l=dir
http :// www .adifferentangle,net /gallery/food
Re: Strawberry Preserve recipe
Wayne Boatwright wrote:
>
> I wish I could find some brown turkey figs to duplicate my
> grandmother's preserves.
Would they not grow where you live now Wayne?
Wayne Boatwright wrote:
>
> I wish I could find some brown turkey figs to duplicate my
> grandmother's preserves.
Would they not grow where you live now Wayne?
Re: Strawberry Preserve recipe
On Wed, 28 May 2008 08:21:10 -0500, Melba's Jammin'
<barbschaller@earthlink,net > wrote:
>In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>
>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>
>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>> >
>> >> I used to have a very old preserve recipe where the berries ended up
>> >> whole, suspended in a thickish almost jellied syrup. The process took
>> >> overall 3 days to complete. IIRC, strawberries and sugar macerated
>> >> overnight, then brought to a boil the following day. The berries and
>> >> syrup were put into large flat pans and left covered at room
>> >> temperature overnight. The process was repeated the next day. On the
>> >> final day, the juices were strained and boiled down to the right
>> >> consistency, the berries added back in for a quick boil, then put up in
>> >> jars.
>> >>
>> >> Does anyone have an exact recipe for this?
>> >>
>> >> TIA
>> >
>> > How's this? Two recipes, both from an old Farm Journal freezing and
>> > canning book.
>> >
>> > Strawberry Preserves
>(snip)
>> > Then there's:
>> >
>> > Sunshine Strawberry Preserves
>(snip)
>> > You're welcome. "-)
>>
>> Barb, that 2nd one is it! Thank you so much!
>
>They doesn't call me Mother Superior for nuthin', Son.
>Next question? Mother Superior Knows All and Sees All.
>Not. (I'm leaving on a jet plane in a couple days and am getting
>stupider by the day.) <VBSEG>
>
>Serially, glad I could help. Your description of the end product is,
>you know, the textbook definition of preserves whole fruit suspended
>in a thick syrup, lightly jelled.
>
Thanks to Wayne and Barb for getting me thinking about strawberry
preserves. Pete asked if I wanted strawberries and I said small ones.
So he went out into the garden and picked. Now I have the berries and
sugar sitting in a pan. Plus enough left for at least one recipe of
sorbet and some for breakfast cereal.
While the strawberries are doing their sitting around, I will make
some rhubarb jelly. I already have the juice ready.
Every time I think I can put the canning stuff away, here comes
something else to do.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
On Wed, 28 May 2008 08:21:10 -0500, Melba's Jammin'
<barbschaller@earthlink,net > wrote:
>In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>
>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>
>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>> >
>> >> I used to have a very old preserve recipe where the berries ended up
>> >> whole, suspended in a thickish almost jellied syrup. The process took
>> >> overall 3 days to complete. IIRC, strawberries and sugar macerated
>> >> overnight, then brought to a boil the following day. The berries and
>> >> syrup were put into large flat pans and left covered at room
>> >> temperature overnight. The process was repeated the next day. On the
>> >> final day, the juices were strained and boiled down to the right
>> >> consistency, the berries added back in for a quick boil, then put up in
>> >> jars.
>> >>
>> >> Does anyone have an exact recipe for this?
>> >>
>> >> TIA
>> >
>> > How's this? Two recipes, both from an old Farm Journal freezing and
>> > canning book.
>> >
>> > Strawberry Preserves
>(snip)
>> > Then there's:
>> >
>> > Sunshine Strawberry Preserves
>(snip)
>> > You're welcome. "-)
>>
>> Barb, that 2nd one is it! Thank you so much!
>
>They doesn't call me Mother Superior for nuthin', Son.
>Next question? Mother Superior Knows All and Sees All.
>Not. (I'm leaving on a jet plane in a couple days and am getting
>stupider by the day.) <VBSEG>
>
>Serially, glad I could help. Your description of the end product is,
>you know, the textbook definition of preserves whole fruit suspended
>in a thick syrup, lightly jelled.
>
Thanks to Wayne and Barb for getting me thinking about strawberry
preserves. Pete asked if I wanted strawberries and I said small ones.
So he went out into the garden and picked. Now I have the berries and
sugar sitting in a pan. Plus enough left for at least one recipe of
sorbet and some for breakfast cereal.
While the strawberries are doing their sitting around, I will make
some rhubarb jelly. I already have the juice ready.
Every time I think I can put the canning stuff away, here comes
something else to do.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Re: Strawberry Preserve recipe
On Fri 30 May 2008 08:45:51a, The Cook told us...
> On Wed, 28 May 2008 08:21:10 -0500, Melba's Jammin'
> <barbschaller@earthlink,net > wrote:
>
>>In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
>> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>
>>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>>
>>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>> >
>>> >> I used to have a very old preserve recipe where the berries ended
>>> >> up whole, suspended in a thickish almost jellied syrup. The
>>> >> process took overall 3 days to complete. IIRC, strawberries and
>>> >> sugar macerated overnight, then brought to a boil the following
>>> >> day. The berries and syrup were put into large flat pans and left
>>> >> covered at room temperature overnight. The process was repeated
>>> >> the next day. On the final day, the juices were strained and
>>> >> boiled down to the right consistency, the berries added back in for
>>> >> a quick boil, then put up in jars.
>>> >>
>>> >> Does anyone have an exact recipe for this?
>>> >>
>>> >> TIA
>>> >
>>> > How's this? Two recipes, both from an old Farm Journal freezing and
>>> > canning book.
>>> >
>>> > Strawberry Preserves
>>(snip)
>>> > Then there's:
>>> >
>>> > Sunshine Strawberry Preserves
>>(snip)
>>> > You're welcome. "-)
>>>
>>> Barb, that 2nd one is it! Thank you so much!
>>
>>They doesn't call me Mother Superior for nuthin', Son.
>>Next question? Mother Superior Knows All and Sees All.
>>Not. (I'm leaving on a jet plane in a couple days and am getting
>>stupider by the day.) <VBSEG>
>>
>>Serially, glad I could help. Your description of the end product is,
>>you know, the textbook definition of preserves whole fruit suspended
>>in a thick syrup, lightly jelled.
>>
>
> Thanks to Wayne and Barb for getting me thinking about strawberry
> preserves. Pete asked if I wanted strawberries and I said small ones.
> So he went out into the garden and picked. Now I have the berries and
> sugar sitting in a pan. Plus enough left for at least one recipe of
> sorbet and some for breakfast cereal.
>
> While the strawberries are doing their sitting around, I will make
> some rhubarb jelly. I already have the juice ready.
>
> Every time I think I can put the canning stuff away, here comes
> something else to do.
Susan, are you going to use one of those recipes? I'd love to know your
results. I have yet to get my berries. I can't grow them and I haven't
seen small ones yet.
TIA
--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
ALL FANATICS MUST DIE!
-------------------------------------------
On Fri 30 May 2008 08:45:51a, The Cook told us...
> On Wed, 28 May 2008 08:21:10 -0500, Melba's Jammin'
> <barbschaller@earthlink,net > wrote:
>
>>In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
>> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>
>>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>>
>>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>> >
>>> >> I used to have a very old preserve recipe where the berries ended
>>> >> up whole, suspended in a thickish almost jellied syrup. The
>>> >> process took overall 3 days to complete. IIRC, strawberries and
>>> >> sugar macerated overnight, then brought to a boil the following
>>> >> day. The berries and syrup were put into large flat pans and left
>>> >> covered at room temperature overnight. The process was repeated
>>> >> the next day. On the final day, the juices were strained and
>>> >> boiled down to the right consistency, the berries added back in for
>>> >> a quick boil, then put up in jars.
>>> >>
>>> >> Does anyone have an exact recipe for this?
>>> >>
>>> >> TIA
>>> >
>>> > How's this? Two recipes, both from an old Farm Journal freezing and
>>> > canning book.
>>> >
>>> > Strawberry Preserves
>>(snip)
>>> > Then there's:
>>> >
>>> > Sunshine Strawberry Preserves
>>(snip)
>>> > You're welcome. "-)
>>>
>>> Barb, that 2nd one is it! Thank you so much!
>>
>>They doesn't call me Mother Superior for nuthin', Son.
>>Next question? Mother Superior Knows All and Sees All.
>>Not. (I'm leaving on a jet plane in a couple days and am getting
>>stupider by the day.) <VBSEG>
>>
>>Serially, glad I could help. Your description of the end product is,
>>you know, the textbook definition of preserves whole fruit suspended
>>in a thick syrup, lightly jelled.
>>
>
> Thanks to Wayne and Barb for getting me thinking about strawberry
> preserves. Pete asked if I wanted strawberries and I said small ones.
> So he went out into the garden and picked. Now I have the berries and
> sugar sitting in a pan. Plus enough left for at least one recipe of
> sorbet and some for breakfast cereal.
>
> While the strawberries are doing their sitting around, I will make
> some rhubarb jelly. I already have the juice ready.
>
> Every time I think I can put the canning stuff away, here comes
> something else to do.
Susan, are you going to use one of those recipes? I'd love to know your
results. I have yet to get my berries. I can't grow them and I haven't
seen small ones yet.
TIA
--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
ALL FANATICS MUST DIE!
-------------------------------------------
Re: Strawberry Preserve recipe
On Fri, 30 May 2008 21:24:31 GMT, Wayne Boatwright
<wayneboatwright@cox,net > wrote:
>On Fri 30 May 2008 08:45:51a, The Cook told us...
>
>> On Wed, 28 May 2008 08:21:10 -0500, Melba's Jammin'
>> <barbschaller@earthlink,net > wrote:
>>
>>>In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
>>> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>>
>>>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>>>
>>>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>>>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>>> >
>>>> >> I used to have a very old preserve recipe where the berries ended
>>>> >> up whole, suspended in a thickish almost jellied syrup. The
>>>> >> process took overall 3 days to complete. IIRC, strawberries and
>>>> >> sugar macerated overnight, then brought to a boil the following
>>>> >> day. The berries and syrup were put into large flat pans and left
>>>> >> covered at room temperature overnight. The process was repeated
>>>> >> the next day. On the final day, the juices were strained and
>>>> >> boiled down to the right consistency, the berries added back in for
>>>> >> a quick boil, then put up in jars.
>>>> >>
>>>> >> Does anyone have an exact recipe for this?
>>>> >>
>>>> >> TIA
>>>> >
>>>> > How's this? Two recipes, both from an old Farm Journal freezing and
>>>> > canning book.
>>>> >
>>>> > Strawberry Preserves
>>>(snip)
>>>> > Then there's:
>>>> >
>>>> > Sunshine Strawberry Preserves
>>>(snip)
>>>> > You're welcome. "-)
>>>>
>>>> Barb, that 2nd one is it! Thank you so much!
>>>
>>>They doesn't call me Mother Superior for nuthin', Son.
>>>Next question? Mother Superior Knows All and Sees All.
>>>Not. (I'm leaving on a jet plane in a couple days and am getting
>>>stupider by the day.) <VBSEG>
>>>
>>>Serially, glad I could help. Your description of the end product is,
>>>you know, the textbook definition of preserves whole fruit suspended
>>>in a thick syrup, lightly jelled.
>>>
>>
>> Thanks to Wayne and Barb for getting me thinking about strawberry
>> preserves. Pete asked if I wanted strawberries and I said small ones.
>> So he went out into the garden and picked. Now I have the berries and
>> sugar sitting in a pan. Plus enough left for at least one recipe of
>> sorbet and some for breakfast cereal.
>>
>> While the strawberries are doing their sitting around, I will make
>> some rhubarb jelly. I already have the juice ready.
>>
>> Every time I think I can put the canning stuff away, here comes
>> something else to do.
>
>Susan, are you going to use one of those recipes? I'd love to know your
>results. I have yet to get my berries. I can't grow them and I haven't
>seen small ones yet.
>
>TIA
I have started with the first recipe. They are doing their sitting
and waiting. Tomorrow I will finish them.
The rhubarb jelly looks beautiful and I hope it sets properly. It
seems to be so far.
I will let you know how the preserves turn out tomorrow.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
On Fri, 30 May 2008 21:24:31 GMT, Wayne Boatwright
<wayneboatwright@cox,net > wrote:
>On Fri 30 May 2008 08:45:51a, The Cook told us...
>
>> On Wed, 28 May 2008 08:21:10 -0500, Melba's Jammin'
>> <barbschaller@earthlink,net > wrote:
>>
>>>In article <Xns9AABD586DC9E1wayneboatwrightatari@69.28.186.120>,
>>> Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>>
>>>> On Tue 27 May 2008 07:00:05p, Melba's Jammin' told us...
>>>>
>>>> > In article <Xns9AAA790D66B24wayneboatwrightatari@69.28.186.120>,
>>>> > Wayne Boatwright <wayneboatwright@arizona.usa,com > wrote:
>>>> >
>>>> >> I used to have a very old preserve recipe where the berries ended
>>>> >> up whole, suspended in a thickish almost jellied syrup. The
>>>> >> process took overall 3 days to complete. IIRC, strawberries and
>>>> >> sugar macerated overnight, then brought to a boil the following
>>>> >> day. The berries and syrup were put into large flat pans and left
>>>> >> covered at room temperature overnight. The process was repeated
>>>> >> the next day. On the final day, the juices were strained and
>>>> >> boiled down to the right consistency, the berries added back in for
>>>> >> a quick boil, then put up in jars.
>>>> >>
>>>> >> Does anyone have an exact recipe for this?
>>>> >>
>>>> >> TIA
>>>> >
>>>> > How's this? Two recipes, both from an old Farm Journal freezing and
>>>> > canning book.
>>>> >
>>>> > Strawberry Preserves
>>>(snip)
>>>> > Then there's:
>>>> >
>>>> > Sunshine Strawberry Preserves
>>>(snip)
>>>> > You're welcome. "-)
>>>>
>>>> Barb, that 2nd one is it! Thank you so much!
>>>
>>>They doesn't call me Mother Superior for nuthin', Son.
>>>Next question? Mother Superior Knows All and Sees All.
>>>Not. (I'm leaving on a jet plane in a couple days and am getting
>>>stupider by the day.) <VBSEG>
>>>
>>>Serially, glad I could help. Your description of the end product is,
>>>you know, the textbook definition of preserves whole fruit suspended
>>>in a thick syrup, lightly jelled.
>>>
>>
>> Thanks to Wayne and Barb for getting me thinking about strawberry
>> preserves. Pete asked if I wanted strawberries and I said small ones.
>> So he went out into the garden and picked. Now I have the berries and
>> sugar sitting in a pan. Plus enough left for at least one recipe of
>> sorbet and some for breakfast cereal.
>>
>> While the strawberries are doing their sitting around, I will make
>> some rhubarb jelly. I already have the juice ready.
>>
>> Every time I think I can put the canning stuff away, here comes
>> something else to do.
>
>Susan, are you going to use one of those recipes? I'd love to know your
>results. I have yet to get my berries. I can't grow them and I haven't
>seen small ones yet.
>
>TIA
I have started with the first recipe. They are doing their sitting
and waiting. Tomorrow I will finish them.
The rhubarb jelly looks beautiful and I hope it sets properly. It
seems to be so far.
I will let you know how the preserves turn out tomorrow.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Re: Strawberry Preserve recipe
(big snip)
>
> I will let you know how the preserves turn out tomorrow.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)
I'm gooing to keep this thread and try it too, when my local strawberries
are in,
Kathi
(big snip)
>
> I will let you know how the preserves turn out tomorrow.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)
I'm gooing to keep this thread and try it too, when my local strawberries
are in,
Kathi
Re: Strawberry Preserve recipe
"Kathi Jones" <katjon@storm.ca> wrote in message
news:lrmdnSxMjO3iDN3VnZ2dnUVZ_j-dnZ2d@storm.ca...
> (big snip)
>> I will let you know how the preserves turn out tomorrow.
>> Susan N.
>>
>
> I'm gooing to keep this thread and try it too, when my local strawberries
> are in,
> Kathi
>
I have 5 strawberries in the window box...there are a few more, but with the
sun over 100 & hot dry wind, they got dried on the vine, so to speak.
Edrena
>
"Kathi Jones" <katjon@storm.ca> wrote in message
news:lrmdnSxMjO3iDN3VnZ2dnUVZ_j-dnZ2d@storm.ca...
> (big snip)
>> I will let you know how the preserves turn out tomorrow.
>> Susan N.
>>
>
> I'm gooing to keep this thread and try it too, when my local strawberries
> are in,
> Kathi
>
I have 5 strawberries in the window box...there are a few more, but with the
sun over 100 & hot dry wind, they got dried on the vine, so to speak.
Edrena
>
Re: Strawberry Preserve recipe
On Fri 30 May 2008 08:33:26p, The Joneses told us...
> "Kathi Jones" <katjon@storm.ca> wrote in message
> news:lrmdnSxMjO3iDN3VnZ2dnUVZ_j-dnZ2d@storm.ca...
>> (big snip)
>>> I will let you know how the preserves turn out tomorrow.
>>> Susan N.
>>>
>>
>> I'm gooing to keep this thread and try it too, when my local
>> strawberries are in,
>> Kathi
>>
> I have 5 strawberries in the window box...there are a few more, but with
> the sun over 100 & hot dry wind, they got dried on the vine, so to
> speak. Edrena
That's why I won't bother trying to grow them here in the AZ desert. :-)
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
An intellectual is someone whose mind
watches itself.' -- Camus
-------------------------------------------
On Fri 30 May 2008 08:33:26p, The Joneses told us...
> "Kathi Jones" <katjon@storm.ca> wrote in message
> news:lrmdnSxMjO3iDN3VnZ2dnUVZ_j-dnZ2d@storm.ca...
>> (big snip)
>>> I will let you know how the preserves turn out tomorrow.
>>> Susan N.
>>>
>>
>> I'm gooing to keep this thread and try it too, when my local
>> strawberries are in,
>> Kathi
>>
> I have 5 strawberries in the window box...there are a few more, but with
> the sun over 100 & hot dry wind, they got dried on the vine, so to
> speak. Edrena
That's why I won't bother trying to grow them here in the AZ desert. :-)
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
An intellectual is someone whose mind
watches itself.' -- Camus
-------------------------------------------
