Strawberry Jewels Canning Recipes

STRAWBERRY JEWELS (CANNING)

Steps:

• In large shallow bowl sprinkle half strawberries with 1 cup of sugar. Add remaining strawberries and sprinkle with another cup of sugar. Cover and let stand overnight at room temperature.
• Transfer mixture to a colander set over a preserving pan and let juices drain. Stir remaining 3 cups of sugar into pan and cook over low heat, stirring, until dissolved.
• Bring syrup to a boil and add reserved strawberries and lemon juice. Boil 5 minutes. Transfer berries to colander with a slotted spoon and set over a bowl.
• Boil syrup 5 minutes, or until reduced slightly. Add strawberry juices accumulated in bowl, boiling mixture until the amount added is reduced.
• Add berries to the syrup and boil 5 minutes, or until jellying point is reached. Remove pan from heat and allow jam to cool 10 minutes.
• Spoon into warm sterilized jars and seal. (I boiled them for 10 minutes).

CANDY JEWELS

Steps:

• Tools:.
• Candy jewel and diamond molds.
• Prepare your molds by spraying them lightly with nonstick cooking spray. Wipe out the inside with a paper towel, so that only the thinnest layer of oil remains.
• Combine the sugar, corn syrup, and water in a medium saucepan and stir gently.
• Cook over medium-high heat and brush down the sides with cold water and a.
• clean brush. Cook to 295F to 309F or a Hard Crack stage. If you are cooking without a candy thermometer, have a small bowl of ice water next to the cooking sugar. Grab a teaspoon full of the hot sugar mixture and pour into the ice water. If the sugar is hard and snaps, it is at the Hard Crack stage. Remove from heat.
• Pour into prepared molds. Cool, allow to harden and remove from molds.