Categories: conserves, jams, jelly, preserves
Ingredients
- 3 lbs. strawberries, raspberries or currants
- 6 cups sugar
- 3 cups water
Directions
- Wash berries, pick over and weigh. Combine sugar and water and cook until it spins a thread (228 degrees F.); remove from heat. Add berries and let stand overnight. Then skim berries from syrup and place in deep platters in a sling layer. Cook syrup again to 228 degrees F. and pour over berries.
- Cover with a piece of glass or cheesecloth and let stand in direct sunlight 3 to 4 days. When syrup has become thick, pour into clean hot jars and seal. Since dampness causes molds to form very quickly on this type of preserves, they must be brought indoors each night. If the sun does not shine, the uncooking must be finished indoors.
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makes 4 pints