Strawberry Preserves
This strawberry preserves recipe beautifully captures the essence of ripe, sweet strawberries in a luscious, flavorful syrup. The method of cooking the strawberries with lemon peel and sugar results in a delightful balance of flavors that will make your taste buds dance with joy. Enjoy this homemade treat spread on toast, stirred into yogurt, or as a topping for desserts.
— Constant Cookbook
Ingredients
- 4 cups small ripe strawberries, about 1 lb., washed and hulled
- Peel (with white pith) of 1/2 lemon
- 3/4 cup superfine sugar
Instructions
- <h3><b>Step 1. Combine Ingredients and Let Sit</b></h3> In a wide heavy pot, combine the strawberries and lemon peel. Using a spatula, fold in the superfine sugar. Let it sit at room temperature, stirring occasionally, for 2 hours. &nbsp; <h3><b>Step 2. Cook the Strawberry Mixture</b></h3> Bring the strawberry mixture to a gentle boil over medium heat. Cook, stirring occasionally, until the berries are just tender, about 3 minutes. Remove the pot from the heat.
- Using a slotted spoon, transfer the berries to a hot sterilized pint canning jar. Return the pot with the berry juices and lemon peel to medium-high heat and boil until the syrup thickens, 1 to 2 minutes. &nbsp; <h3><b>Step 3. Let Cool and Store.</b></h3> Remove the pot from the heat and let the syrup settle. Using a mesh skimmer, skim off any foam. Discard the lemon peel. Pour the hot syrup into the jar over the strawberries. Wipe the rim clean, then screw on the lid. Let cool. Refrigerate the preserves for up to 3 months. Makes 1 pint.
- Recipe by Canal House Cooking
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