Sun−Cooked Preserves

Sun−Cooked Preserves

Ingredients:
3 pounds berries or cherries
6 cups granulated sugar
3 cups water

Directions:
Wash and pick over enough berries — strawberries, raspberries, blackberries, boysenberries, dark red
cherries — to weigh 3 pounds. In a kettle combine sugar with water and cook the syrup to the thread
stage, or until a candy thermometer registers 228 degrees F. Add berries or cherries and let the
mixture stand overnight. Skim the berries from the syrup and spread them in a single layer in shallow
baking pans. Heat syrup until a candy thermometer registers 228 degrees F and pour it over the
berries. Cover the pans with glass or clear plastic wrap and let them stand in direct sunlight for 2 to 3
days or until the syrup is thickened. Dampness and lower temperatures at night can cause mold to
form, so the preserves must be brought indoors each night in most climates. If the days turn cloudy,
the cooking must be completed in a 225 degree F oven. Pour the preserves into sterilized jars and seal
them.
Sun−Cooked Preserves 158
Sure−Jell® Plum Jelly