thebusyfrugalmom.com

Last week I made my first batch of strawberry preserves. It was super easy and frugal too. I had some extra strawberries - more than we could eat. So I looked up a recipe (see below). Plus you’re doing the landfills a favor but reusing your own canning jars.

Ingredients

• 2 Cups of crushed berries (about 2 pints)
• 4 Cups sugar
• 1/3 Cup of lemon juice

Directions

1. Mash/Crush Strawberries but hand or I roughly pulsed them in my food proecessor.
2. Pour Strawberries and lemon juice into a large pan.
3. Bring to a boil for 1 minute (stir frequently).
4. Add in sugar all at once.
5. Bring to a vigorous boil and keep at a vigorous boil for 10 to 20 minutes (stirring frequently).
6. After about 10 minutes begin testing the viscosity by putting a small amount on a plate and tilting the plate. Once the drips slows it should be done.
7. Let sit for 24 hours.

Storage

1. Sterilize 8 1/2-pint jars and keep hot. (I haven’t actually canned this so it may not fill all 8 jars)
2. Bring the strawberry mixture to a boil over high heat and ladle into the hot jars, leaving 1/4 inch headspace (or whatever your jar instructions state).
3. Securely cap each jar and process using the boiling-water canning method for 10 minutes.
4. Store in a cool, dark pantry for up to 1 year.

Cost

My cost analysis:

• Strawberries: I bought by the flat which is about 12 pints. ($2 for 2 pints)
• Sugar - ($.38 for 4 cups)
• Lemon Juice ($.50)

Makes about eight 8 ounce jars. Cost per jar is about $.36 to $.48 per jar depending on whether you get 6 or 8 jars. This recipe is a bit cheaper than other jellys because there is no pectin.