“The joy of making homemade strawberry preserves lies not just in the rich, sweet taste that bursts forth with every spoonful, but also in the process itself. From the moment you begin hulling the fresh strawberries to the final step of sealing the jars, there’s a sense of accomplishment and satisfaction. The aroma that fills your kitchen as the strawberries cook down with sugar and lemon is simply divine, creating a warm, comforting atmosphere. Each jar you open is a testament to your effort and a delightful reminder of the season’s bounty, ready to spread a little sunshine on your morning toast or a fresh-baked scone.
Ingredients:
- 4 cups fresh strawberries, hulled and halved
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
Instructions:
- Prepare the Strawberries:
- Rinse the strawberries thoroughly, hull them, and cut them into halves or quarters depending on their size.
- Combine Ingredients:
- In a large saucepan, combine the strawberries, sugar, lemon juice, and lemon zest if using.
- Stir well to ensure the strawberries are coated with sugar.
- Cook the Preserves:
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.
- Once boiling, reduce the heat to a simmer and continue to cook, stirring occasionally, for about 20-30 minutes. The mixture should thicken and the strawberries will become soft and slightly translucent.
- Check for Doneness:
- To test if the preserves are ready, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s done. If not, continue to simmer and check again in a few minutes.
- Jar the Preserves:
- While the preserves are cooking, sterilize your jars and lids by boiling them in water for 10 minutes.
- Once the preserves are ready, carefully ladle them into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue, then place the lids on top and screw on the bands until fingertip tight.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
- Remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear the lids “pop” as they seal.
- Store and Enjoy:
- Once the jars are completely cool, check the seals by pressing down on the center of each lid. If it doesn’t move, the jar is sealed.
- Store the sealed jars in a cool, dark place. Refrigerate any jars that didn’t seal properly and use those first.
” Enjoy your delicious homemade strawberry preserves!
