Sun−Cooked Preserves

Instructions

1. 1

   This is an ideal recipe for use in the Southwest where there are hot, dry days. 3 pounds berries or cherries 6 cups granulated sugar 3 cups water Wash and pick over enough berries — strawberries, raspberries, blackberries, boysenberries, dark red cherries — to weigh 3 pounds.

2. 2

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

3. 3

   Add berries or cherries and let the mixture stand overnight.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

   If the days turn cloudy, the cooking must be completed in a 225 degree F oven.

9. 9

   Pour the preserves into sterilized jars and seal them.