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Strawberry JamStrawberry Jam | Sun Cooked Strawberry Preserves“Cooking” in the sun preserves vitamins and turns the berries into a delicious jam. Try adding a few sprigs of lavender, lemon verbena or rose geranium to the berries as they “cook” for a lovely aroma to the jam. 1 pound strawberries, washed, hulled and cut in half or thick slices Boil water and sugar for a few minutes, adding a bit more water (not too much) if necessary to make a real thick syrup. Add strawberries and simmer until they start to lose color and shrink a little. Pour onto rimmed cookie sheets. Set in sun for several days and bring in at night or if it rains. When berries are plump and the syrup has jelled, pack into jars. Store in refrigerator up to 3 weeks or in freezer up to 6 months. If insects are a problem while they are “cooking” in the sun, cover with cheesecloth. Enjoy this wonderful Strawberry Jam.
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