Description
Learn how to make delicious homemade strawberry preserves with this simple recipe. Perfect for spreading on toast, filling pastries, and more!
Ingredients
Ingredients List
- Strawberries: 4 cups fresh strawberries, hulled and halved
- Sugar: 4 cups granulated sugar
- Lemon Juice: 2 tablespoons lemon juice (for added acidity and flavor)
- Lemon Zest: 1-2 teaspoons lemon zest (optional, for extra citrusy flavor)
- Water: 1/4 cup water (optional, to help the strawberries cook down)
Instructions
- Prepare the Strawberries: Start by washing the strawberries thoroughly under cold water. Hull the strawberries by removing the green tops, then halve or quarter them depending on their size. Place the prepared strawberries in a large pot.
- Add the Sugar and Lemon Juice: Pour the granulated sugar over the strawberries, followed by the lemon juice and optional lemon zest. Stir gently to combine, ensuring that the strawberries are evenly coated with sugar. This mixture will begin to draw out the juices from the strawberries, creating a syrupy consistency.
- Cook the Preserves: Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent the preserves from sticking to the bottom of the pot. As the strawberries cook, they will release more juice, and the mixture will become more liquid.
- Simmer and Thicken: Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 45 minutes to 1 hour. Stir frequently to ensure even cooking and to help break down the strawberries. The preserves will thicken as they cook, with the strawberries softening but still retaining some texture. Use a candy thermometer to check that the mixture reaches 220°F (104°C), which is the setting point for preserves.
- Test for Doneness: To ensure your preserves are ready, perform the plate test. Place a small spoonful of preserves on a chilled plate and let it sit for a minute. If the preserves form a slight gel and do not run when you tilt the plate, they are ready. If not, continue cooking for a few more minutes and test again.
- Fill the Jars: Once the preserves have reached the desired consistency, carefully ladle the hot mixture into sterilized jars using a canning funnel. Leave about 1/4 inch of headspace at the top of each jar to allow for expansion. Wipe the rims clean with a damp cloth to ensure a good seal, then place the lids on top and screw the rings on until just finger-tight.
- Process the Jars: To seal the jars properly, process them in a boiling water bath for 10 minutes. Use a jar lifter to place the jars into the boiling water, ensuring they are fully submerged. After processing, carefully remove the jars and let them cool completely on a towel or cooling rack.
- Check the Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed properly. Any jars that didn’t seal can be stored in the refrigerator and used within a few weeks.
Notes
- Use Fresh, High-Quality Strawberries: The quality of your strawberries directly impacts the flavor of your preserves. Always choose the freshest, ripest strawberries for the best results. If possible, use organic strawberries to avoid pesticide residues.
- Adjust the Sugar: While sugar is essential for preserving the strawberries and achieving the right consistency, you can adjust the amount based on your preference for sweetness. Keep in mind that reducing sugar may affect the shelf life, so consider storing low-sugar preserves in the refrigerator.
- Experiment with Flavor Additions: Consider adding spices like cinnamon, vanilla bean, or even a splash of balsamic vinegar to enhance the flavor of your strawberry preserves. These additions can create a more complex and unique preserve that stands out.