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Strawberry Preserves
Store-bought strawberry jam pales in comparison to these homemade strawberry preserves, a saucy mix of tender cooked fruit and flavorful strawberry syrup.
👥 3 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Claudia Roden📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●wooden spoon
- ●knife
📝 Preparation Steps
1
Layer 2 lb. barely ripe strawberries, hulled and rinsed, with 2 lb. sugar in a large bowl, and leave to macerate for ⏱️ 12 hours or overnight. The sugar will draw out the juices.
. barely ripe strawberries, preferably wild, hulled and rinsed2 lb. sugar2 lb
2
Transfer the strawberries and their juices to a large pan. Add the juice of ½ lemon (about 2 Tbsp.) and bring to a boil over medium heat, stirring gently with a wooden spoon or shaking the pan lightly, and skimming off the white froth as it rises to the surface. Simmer gently over low heat until you can pierce through a strawberry with a paring knife with no resistance, 5–⏱️ 10 minutes. (Time will depend on the ripeness of the fruit. Wild strawberries will require only ⏱️ 5 minutes, sometimes even less.)
Juice of ½ lemon (about 2 Tbsp.)
3
Transfer strawberries gently with a slotted spoon to clean glass jars. Let the syrup simmer for a little while longer, until it has thickened enough to coat the back of a spoon, or until it sets when tested on a cold plate. Pour over the strawberries and wipe the rim of the jar with a damp cloth. When cool, close the jars tightly. Editor's note: This recipe for strawberry preserves was first printed online in December 2011.
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