Strawberry Preserves Recipe
For every pound of fruit measure three-quarters of a pound of sugar, then put the fruit and sugar in alternate layers into a large granite preserving kettle, not using over six pounds of fruit at a time. If too much is prepared at a time, the fruit is crushed by its own weight. Stand aside until the bottom of the kettle is covered with juice, then cover and heat very gradually to boiling. Boil gently for fifteen minutes and remove all scum. Do not stir unless really necessary as stirring breaks the fruit.
Pour the cooked mixture into large platters or deep soup plates to the depth of about an inch and put on a table in the sunniest spot in the yard, moving the table if need be, as the sun shifts position. Cover securely to protect against flying insects, using a double thickness of mosquito netting. To prevent the netting from falling into the fruit, elevate it by putting fruit jars around the ends of the table, with one in the center, and tie securely over all, so nothing can crawl in from underneath. To guard against ants place the feet of the table in water. Late in the afternoon, about 5 o'clock, and before the dew commences to fall, bring the fruit indoors. Scrape the contents of the several plates into one large crock to obtain uniform consistency in the entire mass. The following morning pour into plates and proceed as before. Continue this process until the syrup, is very thick and almost a jelly. Three days usually are needed, but the time varies according to the intensity of the heat. Ample time must be given to insure perfect keeping. When done put the contents of the several plates into one dish as before, then turn without other cooking into small self-sealing glass jars.
Pour melted paraffine over the top of the fruit, adjust rubbers and lids and, to guard against mold, tie a piece of cotton over the top of the jar. Wrap jars in dark paper, label and store as other fruit in a cool, dark, dry place.
Of course bright, clear, hot, sunshiny days are essential for preserves of this kind and unless the weather is propitious it is folly to attempt it; but if the preserving has been commenced and rain follows before it is done, it may be kept for several days and then finished. If the weather remains unfavorable for a long period it is safer to finish the preserve by cooking it on the stove. Fruit prepared in this way retains in an unusual degree its natural appearance and flavor and if carefully prepared and sealed will keep indefinitely. The method seems particularly well adapted for the early small fruits, the sun possessing greater power at the season of their maturity. In the temperate climate the heat is not sufficiently intense after the middle of July to keep the fruit.
