This clipping is just a variation on the post I made in January 2012 about strawberry preserves. How are strawberry preserves different from jam? The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent. Before World War II, fruit preserve recipes did not include pectin, and many artisan jams today are made without pectin. My previous post did not include pectin, either. Preserves usually incorporate the whole fruit, while jam may be produced from crushed fruit.
I want to give my recipe for strawberry preserves which I have used for several years. We like it best of all.
Pick, wash and stem 4 cups of strawberries, cover with 5 cups of sugar and let stand for 3 hours, or over night. Then bring to a boil and boil for 8 minutes only. Remove from heat and add 4 tablespoons lemon juice. stir this in and return to stove and boil 2 minutes more. Remove from stove and let stand till cold. If you stir a little you will absorb the white froth from cooking. When cold, put into jars and cover with paraffin was and lid. Use wooden spoon — it goes easier. I hear this over the radio from somebody’s grandmother — Burden Bearer, Indiana