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Sun Cooked Preserves

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

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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4.075
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5079 Calories from Fat 34

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 13.6 mg0.6%

Total Carbohydrates 1304 g434.7%

Dietary Fiber 27.2 g108.9%

Sugars 1265.5 g

Protein 9 g18.2%

Vitamin A 3.3% Vitamin C 1333.7%

Calcium 23% Iron 31.7%

*Based on a 2000 Calorie diet

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Sun Cooked Preserves Recipe