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Sun Cooked Preserves

Lucy's picture
  Strawberries/Raspberries / currants 3 Pound
  Sugar 6 Cup (96 tbs)
  Water 3 Cup (48 tbs)

Wash berries, pick over and weigh.
Combine sugar and water and cook until it spins a thread (228° F.); remove from heat.
Add berries and let stand overnight.
Then skim berries from sirup and place in deep platters in a single layer.
Cook sirup again to 228° F.and pour over berries.
Cover with a piece of glass or cheesecloth and let stand in direct sunlight 3 to 4 days.
When sirup 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 cooking must be finished indoors.

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