Work Through Time: Cape Breton Stories of Land & Sea

The C@P Society of Cape Breton.

4 cups strawberries (1L)

½ cup water (125 ml)

4 cups granulated sugar (1L)

In a medium saucepan, mix berries, water and sugar together. Let stand overnight.

The following day, bring to a boil. Reduce heat and cook for 20-25 minutes, until thickened.

Ladle into sterilized jars. Seal with paraffin wax.

Store jars in a cool, dark place.

Note: Cultivated strawberries can be substituted. Berries must be very ripe, cut in pieces and crushed before cooking. Makes 6 cups.

 

This recipe originally appeared in James O. St. Clair and Yvonne C. LeVert’s book, Nancy’s Wedding Feast and Other Tasty Tales, published in 2007 by Cape Breton University Press.

© 2007 James O. St. Clair/ Yvonne C. LeVert.