{"id":7966,"date":"2008-03-17T12:01:16","date_gmt":"2008-03-17T19:01:16","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=7966"},"modified":"2016-12-16T10:05:58","modified_gmt":"2016-12-16T17:05:58","slug":"berry-refrigerator-preserves","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=7966","title":{"rendered":"Berry Refrigerator Preserves"},"content":{"rendered":"

\u00c2\u00a0<\/span><\/p>\n

\"\"<\/a>1 quart berries<\/span><\/span><\/p>\n

1 to 1 1\/2 cups sugar<\/span><\/span><\/p>\n

1 teaspoon fresh lemon juice<\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Makes about a pint.\u00c2\u00a0 <\/span>Wash the berries (if using strawberries remove hulls and quarter them). Alternate layers of berries and sugar in a small non-reactive pot. Bring to a boil, from time to time, then turn the heat down. Stir in the lemon juice and simmer for 8 to 10 minutes, stirring often. With a slotted spoon, remove fruit to a small jar. Continue simmering juice until it is reduced by half and becomes syrupy. Pour over the berries and allow to cool. Cover container and keep in refrigerator. My notes: Blackberries generally require more sugar than other berries. If I make more than one jar I keep the extras in the freezer, and allow them to thaw in the refrigerator overnight when I want to use them. This also makes a very nice topping for ice cream, and simple cakes such as a pound cake or Angel Food cake.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c2\u00a0 1 quart berries 1 to 1 1\/2 cups sugar 1 teaspoon fresh lemon juice \u00c2\u00a0 Makes about a pint.\u00c2\u00a0 Wash the berries (if using strawberries remove hulls and quarter them). Alternate layers of berries and sugar in a small non-reactive pot. Bring to a boil, from time to time, then turn the heat down. Stir in the lemon juice and simmer for 8 to 10 minutes, stirring often. With a slotted spoon, remove fruit to a small jar. Continue…<\/p>\n

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