This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky strawberry jam, perfect with scones.
Just made 8 jars of this and it is divine. The recipe as it stands makes 3 and a half 350 ml jars so just add another 200g of strawberries to make the full 4 jars. As a matter of personal taste it was a tad too sweet for me so the second batch I reduced the sugar to 800g - with 1200 g of strawbs - and it was perfect. I used balsamic vinegar but any vinegar will work. If this is your first time remember that this is a preserve and not jam, so it won't set like jam. Oh, and if you have some syrup left over just bottle it and have it ready to pour over ice cream. Really delicious recipe. Thanks x - 07 May 2016
Wonderful recipe! I've used it for 30 years except I use 5 teaspoons of lemon juice rather than vinegar. For those of you who are having trouble getting your preserves to set - try a larger pot. If you aren't boiling your preserves "hard" enough they will not set. NEVER double the recipe and use a large pot rather than a pan. The preserves must be a rolling boil so that they reach 220 degrees and don't stir them often. This recipe was given to me 30 years ago by a lady who was 75 and had been given this recipe by her mother. It works, you just have to have patience and learn how to recognize the signs that the preserves are setting. Have fun! - 11 Apr 2009 (Review from Allrecipes US | Canada)
Help!What did I do wrong? My perserves didn't set. Can you give me suggestions that will prevent this next time I make this reciepe. Thanks. I think I may not of got it hot enough. Would that do it? I'm going to use the jars I made as topping for sundae's. Tastes Great! - 11 Jun 2002 (Review from Allrecipes US | Canada)