- Strawberries
- 1 cup [200 g] sugar per 1 cup [250 mL] fresh strawberries
- Hot sterilized jars and covers
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- Hull and sort strawberries into a large bowl.
- Measure then transfer stawberries into a large casserole, sprinkling each row with sugar.
- Leave to rest overnight.
- Leaving stawberry juices into cassetole, transfer drained strawberries, using a slotted spoon, into still hot sterilized jars.
- Bring strawberry juice to a boil; leave to boil for 15 minutes, stirring so that it does not stick to the bottom of the casserole.
- Fill strawberry jars with hot syrup; seal jars.
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