Strawberry Sweet Woodruff Preserves Day 2

After the strawberries have steeped overnight in sugar and sweet woodruff, put them in a sturdy pot and bring them to a boil. I like a lot of bright, clean lemon flavor, so I add lemon slices to infuse while it boils.

Then let the mixture sit for another two or three hours at room temperature, or six hours in the fridge. This two-step process helps separate the liquid from the fruit, so you can reduce just the liquid and then add the fruit at the end. This is the only way for fragile fruit like strawberries to keep their shape and not turn into mush. Put the fruit in a colander, and drain the syrup into a pot.

Strawberries are very low in pectin, so I add a high-pectin fruit like green apples to help the jam to set without overcooking. I dice the apples and put them in the syrup. I also put the skins and seeds and cores in a mesh bag, and float that bag in the boiling syrup. Skins and cores have a lot of pectin, and it will leach out of the bag. You can push on the apple bag with a spoon to release more pectin, but be careful not to splash yourself with boiling jam.

Sterilize your jars and lids and tools in boiling water while you wait for the syrup to reach gel point. Waiting for gel point takes some patience and attention. Each batch took about 40 minutes for me today, at mile-high altitude. It's easier and faster to use commercial pectin, but it requires much more sugar, and I don't like the texture. This method makes a luxurious preserve, with strawberries and little squares of candied apple suspended in clear, ruby-red jelly.

Keep a close eye on the jam while it's boiling.

Just before it reaches gel point, the frothing reduces and the bubbles get bigger. You can almost feel it seizing up a bit when you stir it. The color is amazing, a deep, glowing pomegranate-red.

To check the set, use the plate test. Put a plate in the freezer, and drop some jam on the cold plate. Put it back in the freezer for a minute or two. If the jam wrinkles when you push it with a finger, it's done. Add the strawberries back in, and boil for another 5 minutes or so, until they are hot through.

Ladle the hot preserves into the sterilized jar. A jam funnel helps keep the outside of the jar clean. Remove air bubbles, cap the jar with a hot lid, and screw on a ring.

Place the filled jars in a boiling water bath, with rapidly boiling water to cover the lids by at least two inches. Follow boiling instructions for your altitude.

Nine pounds of strawberries turned into 14 pints of preserves. I used four cups of sugar and four and a half pounds of strawberries for each batch. There is nothing better than the 'ping' sound as the jars seal when you take them out of the boiling water bath.


The preserves are silky and gorgeous. The familiar strawberry taste, with a note of vanilla and grass from the sweet woodruff, and a bright citrus pop from the lemon.

Please note that this is not meant to be a comprehensive instruction about canning. It's important to follow all the rules carefully for a safe end product, so be sure to follow an approved method.