Here’s the recipe I’ve been promising to elaborate on the last two days. I’m not going to spend the time to go into how to sterilize and process jars, when I just wrote about it in the previous post on Strawberry Jam. Strawberry preserves are typically less jelled than jam, with a fresher texture, I think. Preserves are great when mixed into yogurt or used as a topping for shortcakes, ice cream, pancakes, waffles, or cakes.
Use fresh, ripe, local strawberries. 2 pounds (1 quart) of strawberries will make four 1/2 pint jars. Making preserves is a three day process, but it’s nice to break it up. The time spent steeping and plumping will contribute to the texture of the preserves.
- Hull 1 quart strawberries and crush half of them.
- Mix with 3 cups sugar in a non-reactive bowl until liquified.
- Cover and steep for 24 hours in the fridge (or 4-8 hours in a cool place).
- Remove preserves from the fridge and transfer to a large pot.
- Bring to a boil over high heat, stirring frequently to the jelling point.
- Allow to cool, then cover and plump in the fridge overnight.
- Sterilize jars in boiling water for 10 minutes.
- Bring the preserves back to a boil, then ladel into hot jars.
- Top with lid and ring, then process for 10 minutes.