Thursday, May 26, 2011

Strawberry preserves recipe to enjoy for the rest of the year

Add your links below if you are participating in Vintage Recipe Thursday. I'm sharing about preserves today. I think more and more people may be interested, but our society has become so used to picking up a jar at the store, we may have 2 or 3 generations who have never preserved or canned before. This is how housewives did it back in the day when it was common.

Strawberries & Champagne preserve
Now's the time to make strawberry preserves. With all the strawberry festivals and farmers' markets, perhaps even your own home-grown strawberries overflowing in abundance with more than anyone could possibly eat, that's the time to preserve them so you can enjoy their delicious sweetness year-round.

I'm including what the editors of the Household Searchlight had to say about preserves. It's a good general rule of thumb to follow and includes the last step, when most of the recipes in their cookbook simply say "seal," since most housewives in the 30s and 40s would have known what to do. Note that recommended steps have changed today, so this is the step where you would follow modern practices if you are so inclined. However, this is how we ate for generations since it was all organic, and there weren't today's fears from chemicals of all sorts and genetic modification or GMOs.

Preserves are made of berries, cherries. sliced or quartered pit fruits. and melon rinds. From 3/4 to equal portions of sugar are used. Preserved fruits should retain their shape and should be plump, clear, and tender. When done they are poured into freshly sterilized glasses. and covered with melted paraffin as for jelly.

Strawberry Preserves Recipe
Select firm, well-ripened strawberries.  Wash and drain carefully.  Remove hulls.  Combine berries with an equal weight of sugar.  Heat slowly to boiling.  Boil 8 minutes.  Remove from fire and allow to stand for 24 hours.  Pour without heating into sterilized jars.  Seal at once.  These berries will be plump and will not rise to the top of the jar.

Sharing with Sweet Treats Thursday, Food on Fridays, Sweet Tooth Friday, Savory Sundays, Sister Sister Sunday, So Sweet Sundays, Sweet Indulgences Sunday and Tea Party Tuesday.
Link directly to your vintage recipe, not your main blog page,
so that we can always find your recipe.
Don't forget to hyperlink back to Joy of Desserts and to visit other participants.


  1. I love strawberry preserves... too bad we were too late to pick strawberries this year... This would have been a special treat.

  2. I hope you made enough for me Joy.LOL It would go good with my Southern Chicken Pie.

  3. Theres a lot of strawberries here...It got me so excited so I bought a pack and to my dismay,they are kinda sour .Anyway I brought my Caldereta.Thanks for hosting

  4. i love this..strawberry anything is great. I keep aspiring to find a vintage recipe to link up :)

  5. Trish: It doesn't have to be super old. It could be something your mom or aunt used to make when you were a child, or still make.

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  7. Wish I'd had this a couple of weeks ago! We tried two different types of strawberry jam and they both flopped. But we're using them as strawberry syrup on pancakes and toast now.

  8. Lisa: Strawberry syrup is a nice save for days like that. Now you'll have this recipe for next time/next year.

    Thank you all for participating and commenting. :-)

  9. What a great post. I just loved it. Thanks for sharing that one.

  10. I love those older instructions--like you said, the person assumed that the reader knew what it meant to seal. My mom had some of my grandmother's cookbooks that had minimal instructions. She said, "That's because they figured any fool would know what temperature to set the oven to bake cookies. Why would I insult the cook by writing that in?" Little did they know we would grow so ignorant? :)

  11. CarolinaHS and Ann: Thanks. That is exactly right. Convenience has come at a great cost.

  12. Those strawberries look delicious!!!! I love preserves, and just started making them a couple years ago.


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