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To begin, wash and hull the strawberries. Then, chop them into small pieces. Place the sliced strawberries in a blender and blend well. In a saucepan, combine the sugar and blended strawberries and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 15-20 minutes.

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If your not a jam fan but still LOVE strawberries. This is a perfect solution! It's one of the simplest ways to preserve strawberries that I know of and turn.

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Remove stems, hull, and cut into quarters. Place strawberries, sugar, ¼ cup water, and lemon juice in a large saucepan and heat over medium-high heat. When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until strawberries become soft and syrup thickens.

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Ingredients for Strawberry Syrup Canning Recipe. 3 1/2 pounds fresh strawberries; 3 cups sugar; 2 cups water; 40 minutes prep. 20 minutes cook. makes 3 half pints. Canning Strawberry Sauce Directions. Step #1. Clean and hull the strawberries. Place about half of the strawberries in a 6 quart heavy pot. Use a potato masher to crush the berries.

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Sprinkle sugar over the top and stir to distribute. Allow the strawberries to stand in the sugar to macerate for about 6 hours (covered). Prepare a water bath canner and canning jars. Place the strawberry pot on the stove and add citric acid (optional but helps to help protect quality during storage.)

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Boil jars for 10 minutes, carefully removing with tongs and emptying water back into canning pot. Rest hot jars open end up, on a clean kitchen towel. Pour 1 jar worth of hot liquid into saucepan containing the lids. Add strawberry mixture to a 5-quart or larger pot. Bring to a simmer over medium heat.

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Chop the strawberries into small cubes, but don't mash or puree them. Peel the ginger and slice it. Use a large heavy bottom pan. Bring the strawberries, ginger, sugar, citric acid, and water to a boil and boil, uncovered, on medium-high heat for 25 minutes. The syrup should be slightly thickened at this point.

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The recipe. Jar size choices: Either 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz). Processing method: Water bath or steam canning Yield: 2 x quarter-litre (½ US pint) jars Headspace: 1 cm (¼ inch) Processing time: Either size jar 10 minutes. Adjust time for altitude when over 300 metres / 1000 feet. Using LIQUID STEVIA?

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Make sure to leave 1/2 inch of headspace. Next, remove air bubbles, clean the rim of the jar with a damp paper towel, center the lid, and close the jar finger tight. Step four - process the strawberries. Elevate the rack of the water bath canner. Place the packed jars on the rack and let them warm up for a few minutes.

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Fresh washed whole strawberrys, top and tails trimmed as needed, sliced, mash lightly to produce a tiny amount of juice and put on a low heat to bring to a simmer, on a Canadian stove, 3.. once warmed and heated, mash again, you want bits of strawberry, measure them out and as I want to can them, its equal one to one on the sugar.. one cup mashed strawberry to one cup sugar, stir to dissolve.

Fresh Strawberries In Syrup by chezlarae Quick & Easy Recipe The

Bring the canner to a rolling boil with the lid in place. Once a boil has been reached, start your processing time. Process pint jars (500ml/16oz) for 10 minutes, and quart jars (1L/32oz) for 15 minutes. Once the processing time is up, turn off the heat and remove the canner from the heat source.

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Instructions. Prepare the strawberries - Wash and hull the strawberries. Place them in a bowl and sprinkle the sugar over the top, then stir to evenly distribute. Cover the bowl and store in the fridge for 6 hours to allow the fruits to macerate and create their own juice.

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See also: Dehydrating strawberries, Home canning recipes using strawberries. Contents hide. 1 Quantities of strawberries needed; 2 The recipe; 3 Canning strawberries. 3.1 Ingredients; 3.2 Instructions;. Strawberries in Syrup. In: Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015.

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6 cups strawberries. Cut berries in quarters (or eighths for big ones) and add them to a large saucepan. Cook berries over medium heat and gently mush them with a wooden spoon or spatula as they heat up. Add in the sugar and lemon juice, and continue to cook, stirring often until the syrup comes to a boil.

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Put a lid on the saucepan and leave it sit at room temperature for 6 hours. Prepare the canner and jars. After 6 hours, wash the jars and lids in hot, soapy water. Fill all of the jars with water and fill a water bath canner with water. Place it on the stove and begin heating everything to 180°F over medium-high heat.

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If you're looking for the perfect accompaniment for any meal, consider these recipes. Old Fashioned Strawberry Jam (Without Pectin) Sugar Free Strawberry Jam Recipe. Strawberry Thyme Jam. Honey Strawberry Jam Recipe. Strawberry Basil Jam. Strawberry Jalapeno Jam. Strawberry Watermelon Jam. Strawberry Mint Jam.