Strawberry preserves with elderflower liqueur from Saving the Season: The Essential Guide to Home Canning, Pickling, and Preserving by Kevin West

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Notes about this recipe

  • babyfork on March 22, 2016

    Won "Best in Show" in the Conserves & Preserves category at the Marin County Fair 2014. I had 3 pints of strawberries left over after making the strawberry-rhubarb jam, so decided to make this to use them up. I started this on 5/6/14 and then left it in the fridge for a couple of days until I could finish it. Followed recipe except used lime juice and also only had about 2 ½ lbs of berries, not three, so reduced sugar to 2 cups. Yield: 4 half-pints.

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