Strawberry Preserves

Ingredients

• Two quarts strawberries
• add equal weight of sugar
• Scrub a dime clean
• put all the cream of tartar on it
• Put on over slow fire
• cook on brisk fire for 20 minutes

Method

1. 1

   Drain well, weigh, add equal weight of sugar.

2. 2

   Mix cream of tartar with sugar and add to berries.

3. 3

   Cook until juice starts, then cook on brisk fire for 20 minutes.

4. 4

   Turn on shallow platters and let stand overnight, or until juice forms a thin jelly.

5. 5

   While standing, turn berries two or three times.

6. 6

   When ready, put in jars cold and seal with paraffin.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 56. The excerpt below is the record exactly as published.

STRAWBERRY PRESERVES. Two quarts strawberries, washed, capped, and then washed again. Drain well, weigh, add equal weight of sugar. Scrub a dime clean, put all the cream of tarter on it you can and add to sugar, mixing well. Then put ■sugar on berries and shake, as if you were sifting them. Put on over slow fire until juice starts, thsn cook on brisk fire for 20 minutes

Cook this with the app: pantry check, scaling, and the assistant.