How to Make Irish Soda Bread
How To Make Refrigerator Dill Pickles
See how to make strawberry preserves. You can enjoy fruit all year long by preserving the summer bounty.
Click here for the Strawberry Preserves recipe used in this video.
I love your receipe, simple and delicious. Could you please confirm the boiling process to keep them for a year or so? Thanks a lot, I don't want to do wrong and have an explosion of bottles in the kitchen!!!
Rocio, Thanks. The instructions in the recipe to process the jars for 15 minutes in a hot water bath is fine. According to some web sites 5 minutes is enough. See here for reference:
My first batch of this recipe came out thick and the next morning when I tried it on my toast (with goat cheese, mmmmm) it was a bit hard to spread. Tasted very good though. I think I cooked it too low which made it take a long time to reach 220 degrees. I just made my second batch with sightly higher heat and it stalled at 210 degrees. I turned up the heat and that just made it almost boil over. So I kept it at 210 for about 10 minutes and then funneled it into jars. It yielded 20 ounces more than the first batch, contributing to my theory that I messed up. I'll try the second batch in the morning to see how it tastes. Thanks for such an easy recipe that even a newbie like me can give it a shot.
And now, a day later, I can say that another 10 degrees may have made a difference; the second batch never set up. So, although it tastes amazing, its very thin. Still, I'll eat it with a smile because I made it myself. Its a pretty rewarding feeling
I just gave up buying Strawberry Preserves or jam because of the high price. Now that I know how to make it for myself, I'm a happy camper! Is there a way to use something other than white sugar such as one of the new no calorie sugar substitues. Thanks Annie for your video.
If you want to try a sugar substitute, just taste as you add it to the mix because it will be much sweeter than natural sugar. Additionally, you'll need to add pectin, as the sugar is a thickener--the amount you need should be listed on the pectin package. We hope this helps!
Before posting, please review all comments. Due to the volume of questions, Almanac editors can respond only occasionally, as time allows. We also welcome tips from our wonderful Almanac community!
Links to specified hosts will have a rel="nofollow" added to them.
More information about formatting options
Free Email Newsletters
Almanac Weekly Companion:Editors handpick timely topics: weather, gardening, the Moon, folklore, and more.
The Almanac.com General Store: Great savings, exclusive offers!
Almanac Recipe Box: Our best recipes delivered twice a month.
Great Almanac Giveaway: A monthly chance to WIN a fabulous prize.
Check out this month's prize: from The Old Farmer's Almanac
Enter to win!
Visit the Almanac Live!
See where we live. Look through the Almanac webcams.
Visit our sister Web site: www.YankeeMagazine.com
Custom programming and server maintenance by Reinvented Inc.
©2013, Yankee Publishing, Inc., P.O. Box 520, Dublin, NH 03444, (603) 563-8111