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Strawberry preserve recipe
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Melt the sugar in a preserving pan over a low heat until it reaches a soft ball stage, 115c or 238f on a sugar thermometer. Add the strawberries and simmer over the lowest heat for 10 mins skimming often. drain the strawberries in a large sieve over a pan. Cook the syrup until it returns to the soft ball stage. Add the strawberries and simmer for 15 mins then drain the strawberries again. Cook the syrup until it again reaches the soft ball stage. Add the strawberries again and continue to cook until the setting point is reached. Put the hot jam into warmed jars cover when cool with wax disks and seal. Try a Seedless strawberry jam recipe
Confettura di fragole Seedless strawberry jam recipe 2 kg of strawberries, hulled 800g of sugar to make about 2.5 kg
Sieve the strawberries to a puree and add the sugar then leave over night. The next day cook over a medium heat stirring frequently for about 15 mins or until the jam thickens. Remove from the heat and when cool put into jars and seal. Holiday cottages to rent in Brittany
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