Friday, June 25, 2010
The original recipe was from the Ball Blue Book. I do have other canning books but seem to come back to this stand by a lot. Here is the original recipe:
2 quarts strawberries, crushed
6 cups sugar
Combine berries and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Poor hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath.
Yields about 4 pints
Ok, here is where I went wrong, I used about 2 3/4 quarts of strawberries and about 6 cups sugar. I didn't want mine quite as sweet. I probably did not boil quite long enough hence the less firm set. I considered boiling again but the sweetness and consistence is great for use a firmer syrup. Not really runny enough for pancakes but I'm willing to give it a try. Too runny for toast while running out the door. Overall a success!
This is Woodman; it's just fine on toast on the way out the door.