This recipe is featured in Southern Poverty Food: How the Other 90% Ate
For this recipe you will need a large pot, cheesecloth or a spice bag, canning jars and lids, and canning tongs for removing the hot jars from boiling water.
- 2 liters (2 quarts) raw strawberries*
- 4 whole cloves
- 3 whole allspice berries
- 1.2 liters (5 cups) granulated sugar
*Preserves are best done from berries that are soft (softies) because the juices are ready to burst forth.
- Remove tops/leaves and any blemishes from strawberries. Rinse berries and combine in a large pot. (The pot should be large enough to boil the berries without it boiling over.) Wrap the cloves and allspice in cheesecloth or a spice bag and tie securely; drop on top of berries. Pour sugar over the strawberries and slowly bring to a boil. Boil the strawberries until the berries are translucent.
2. Sterilize canning jars and two piece lids in hot water. Ladle strawberry preserves into jars. Place lids and rings on, tightening firmly but gently.
3. Turn jars upside down for about 5 minutes. Then turn them right side up.
4. You will hear the caps making popping/tinging noises as the jars cool and seal. Any that don’t seal after an hour you should consider those the spoils of your labor and immediately eat on buttermilk biscuits.