Homemade strawberry preserves cooked until thick and glossy, with the berries still intact. A favorite with breakfast and buttered bread, this recipe is best made when strawberries are in season.
Toss the washed and hulled strawberries with the sugar in a large pot. Cover and refrigerate for at least 3 hours, preferably overnight. The berries will release their juices and the sugar will dissolve.
Set the pot over medium heat, then increase to high once the mixture boils. Skim off the foam with a spoon; removing it helps keep the preserves clear.
When the preserves thicken and look glossy, add the lemon juice and boil for 5 more minutes. To test the consistency, place a drop on a plate and draw a finger through it; if the line remains, it is ready. Avoid overcooking, as it will firm up as it cools.
Fill sterilized jars to the top with the boiling preserves and seal them. Turn the jars upside down to cool. Store in a cool, dark place.
To keep the strawberries intact, let them sit with the sugar for a few hours, then cook briefly over high heat; prolonged boiling can break them down. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling preserves, seal, and store in a cool place.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
