sun-cooked preserves

Directions

1. 1

   Sun-Cooked Preserves This is an ideal recipe for use in the Southwest where there are hot, dry days

2. 2

   3 pounds berries or cherries 6 cups granulated sugar 3 cups water Wash and pick over enough berries — strawberries, raspberries, blackberrie

3. 3

   In a kettle combine sugar with water and cook the syrup to the thread stage, or until a candy thermometer registers 228 degrees F

4. 4

   Add berries or cherries and let the mixture stand overnight

5. 5

   Skim the berries from the syrup and spread them in a single layer in shallow baking pans

6. 6

   Heat syrup until a candy thermometer registers 228 degrees F and pour it over the berries

7. 7

   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

8. 8

   Dampness and lower temperatures at night can cause mold to form, so the preserves must be brought indoors each night in most climates