It Is Strawberry Season In The South

 

Strawberry Preserves

This recipe makes 8 pints

No Pectin-No Canning strawberry preserves

Ingredients

12 cups sliced strawberries

6 cups granulated sugar

¾ cup fresh lemon juice

Directions

Wash and hull and strawberries.  Slice the berries and put all of the strawberries, sugar, and lemon juice into a large saucepan.  Slowly bring the mixture to a full boil and reduce heat to a low boil. continue to boil until the mixture is reduced by half and thickened. This can take as long as 60 to 90 minutes.

Pour the jam into 8 oz containers and cool on the counter for an hour. Place the containers in the refrigerators or freezer until you need them.

Strawberry Topping For Cakes Or Ice Cream

Ingredients

2 tablespoons cornstarch

6 tablespoons warm water

5 cups hulled and sliced strawberries, 

Zest and juice from 1 lemon

1/2 cup granulated sugar

Directions

Whisk the cornstarch and water together until all the cornstarch has dissolved. 

Place the cornstarch mixture, along with the rest of the ingredients, into a saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. 

Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove the pan from the heat and allow it to cool. The mixture will thicken as it cools.

 Place in containers and freeze the sauce you will not be using in a few days.