My Grandma's Strawberry Preserves
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- Опубліковано 24 тра 2021
- How to make my grandma's strawberry preserves. I've tweaked her recipe just slightly (more the process than the ingredients). And I love making it into freezer jam.
↓↓↓↓↓ STRAWBERRY PRESERVES RECIPE BELOW ↓↓↓↓↓
INGREDIENTS:
6 cups mashed strawberries
6 cups sugar
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best recipe kept down to as little simplest pure ingredients only
I love your videos. I’m from India and your videos are like a window into a different world. We make jam/preserves with the seasonal fruits available here like papaya, mango, pineapple, banana, etc. we add a bit of citric acid or lemon juice in the end to prevent crystallisation of sugar. Otherwise the recipe is pretty much the same.
P.S. Your French toast casserole has become a Sunday breakfast staple for us. 🙂
Thank you so much, Karpagam! I’m so glad you’re enjoying the French toast casserole and our videos. Mmmm, I would love to try making other types of jam; my oldest son would especially love mango. I may need to try that.
A tbls of butter will minimize the foam but won't change the flavor of the jam. 💖💖🙏🙏💖💖
I like how the special flower gets center stage! My kitchen sill looked the same way.
Thank you for the informative video. I am going to make strawberry preserves using your recipe. I include 1/2 tsp. of baking soda with the vinegar when cleaning the strawberries. Then I rinse them thoroughly with cold water.
I have learned that mold grow in the foam that is why you have to skim it off
Ah that makes total sense. Thank you, Eva-Maria!
I had the same job when I was a young teen. We’d pick from 6:30 to noon then go to the pool from noon till 6 pm. Oh the life!
That's a big job, Debi!! Sounds like the pool time was well-earned...
What a beautiful place and life, thank you for sharing your family recipe.
beautiful countryside ❤❤❤
Thank You!!
I am going to make preserves with your recipe. It looks amazing!
Great recipe. I wish you would have canned them for shelf stable. Looks yummy. 😋
Brenda, it is not hard to can them! I have found that I do prefer the taste and texture of freezer jam, though.
@@MelLockcuff I do too, but I prefer the stability of canned, in case the power goes down for an extended period of time. Is this method canned like jam??
❤❤❤❤ so amazing
I'm a granny who makes jellies and jams. We skim the foam merely for appearance. It doesn't look as pretty on the jam. Yours look delicious !
Thanks for watching!
Your hens would enjoy the bits you trimmed from the berries too!...
Oh yes, they definitely do. I love giving them the berry stems.
It's been awhile since you uploaded this video but, I'm going to reply anyway, in hopes that you might read it.
I'm so happy to see someone else that doesn't use pectin! I never use pectin. Well, actually that's not entirely true. I've used it a few times but, those have all been total fails so.... NOPE!! Like you, I use the same ratio, one part fruit, one part sugar. I also pour everything in at the same time. Only difference is that I let my jams/preserves/jellies cook/simmer longer without a lid. Letting some of it cook off. Never had a problem with my preserves etc. thicken. I do add citric acid along with the sugar and also water bath my filled jars. I don't have enough freezer space. LOL
Paraffin... My adopted mother way back when, would can using paraffin. Reason being that she didn't water bath or freeze, just cook the jam on the stove, pour it into hot jars and then pour melted paraffin on top to seal the jam from getting exposed to air. She'd put a lid on top too. I remember I used to hate those jams etc. End of spring, there was almost always mold around the edges of the paraffin but, she'd just scrape it off and eat. No one got sick so.... I'm guessing it wasn't any dangerous mold but, I refuse to do it!!! 🤢
She'd also wash the used paraffin disks and put them in a big jar, to melt next time she made preserves etc...
Nowadays, everything has to be so sterile and germ free. Which is good but, sometimes no germs at all can be a bad thing. Growing up, we used to "bake" mud pies, taste them, get dirty and no one thought anything about it, other than that was what a normal kid was suppose to do. We weren't as sick as many kids of today are either so... Some germs are good to become exposed to. 😉
I made mine the same texture! I too dumped mine in and cooked it all at once. Idk why we're suppose to "skim" it. But my mom told me I should always do it, so, I did. Lol. Watching you, took me back. Btw. I prefer freezer jam also. 👍 Thanks for the video. 😁
Teresa, thank you! Yeah, I don't really understand the skimming either, but it's just become habit so I do it every time. lol
@@MelLockcuff Ikr! If it ain't broke, don't fix it! Lol. I enjoy your videos. They take me back to my days as a farm wife, before my husband passed away. June 5th will be 2 years. I still have land, but the cattle are gone, the garden lays idle, and the tractors are silent. I live in town. Maybe one day, I'll move back out to the farm. Until then, I'll just watch you and your family. Take care Mel. ❤
Teresa, I’m so sorry for your loss. Thank you so much. Your comment means so much to us. I’m so glad we can help bring back those happy memories for you.
@@MelLockcuff Ya'll are a blessing to me. ❤ God bless.
The only thing I can think of about skimming is that the foam is mostly air, and that’s the one thing you don’t want in canning.
When I soaked my strawberries in the water & vinegar they felt slimy as if the skin was coming off ⁉️ what did I do wrong, I didn’t use as much vinegar as you 🤷♀️
Do you have to freeze this or can you put in on the shelf?
If I’m water bathing it do I let it boil for ten minutes
Samplok candeis
Your little one is cute
Thank You, Cindy!
Wall La
What's wrong with pectin
Don't heat them up silly. your ruining it. Never heat fruits for jams, preserves. U take out the vitamens, and other's.
How do you thicken it without heating it, Robert?