Ruby red, both tart and sweet, this preserve pairs strawberries and red currants perfectly. Both fruits are in season at the same time. Strawberries are low in pectin, but the currants, high in natural pectin, compensate for that. I make lots of this preserve to give as gifts because it seems to be a favorite with everyone!
- 1 1/2 lbs hulled and quartered strawberries
- 1 1/2 lbs red currants
- 2 lbs sugar
- juice of one lemon
- Combine the strawberries, currants, and sugar in a large container. Cover and refrigerate overnight.
- Place 7 half pint canning jars in canner or large pot and cover with water. Bring water to a boil, and boil for 15 minutes to sterilize the jars. Turn off the heat and leave the jars in the water until you are ready to fill them with preserves.
- Scoop fruit and sugar into a large pot over medium heat. Add the lemon juice. Stir. When the sugar has completely dissolved, turn up the heat to high.
- Allow the preserves to boil vigorously. Stir occasionally. The bubbles will go from small to large and start climbing the sides of the pot.
- Test for gel point: Turn off the heat on the stove. Place a teaspoon of the preserves on a small plate and refrigerate for 1-2 minutes. The preserves should wrinkle when pushed from one side. If they do not, return the heat to high and test again in 5 minutes.
- Ladle into the sterilized jars leaving 1/2-inch headspace. Screw on 2-piece canning lids.
- Process in a boiling water bath for 5 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|