Recipes Breakfast Basics Strawberry Preserves

Strawberry Preserves

Strawberry Preserves is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 6

Look for small ripe berries, then preserve them whole for this delicious conserve.

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

Directions:

Put the strawberries and lemon peel in a wide heavy pot. Using a rubber spatula, fold in the superfine sugar. Let stand at room temperature, stirring occasionally with the spatula, for 2 hours. (The berries will release their juices and the sugar will dissolve.)

Set the pot over medium heat and bring the strawberry mixture to a gentle boil. Cook, stirring gently a few times, 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.

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. Using a paper towel dipped in hot water, 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

Rated 5 out of 5 by from Taste Bud Delight Simple and delicious...and so pretty. Serve with waffles, pancakes, and my favorite: Swedish Pancakes.
Date published: 2012-08-25
Rated 5 out of 5 by from Summer in a jar! With an overload of fresh strawberries, I found the perfect recipe. Easy to prepare, and tastes like summer in a jar. It was very good over a slice of spongecake with a dollop of chantilly cream.
Date published: 2012-07-05
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