A classic Russian sweet preserve, varenye is made by layering strawberries with sugar, then repeatedly bringing them to a boil over low heat to cook them in a thick syrup without losing their shape. The whole strawberries are traditionally eaten by the spoonful alongside tea.
Layer the strawberries and sugar in a bowl. Leave at room temperature for 2 hours so the sugar dissolves and the fruit releases its juices.
Transfer the mixture to a saucepan and boil over medium heat for 8 minutes. Remove from the heat and let it cool for 1 hour.
Bring the cooled mixture back to a boil and add the lemon juice. Boil for 12 more minutes, skimming off the foam.
Carefully spoon the hot preserve into clean jars without breaking up the strawberries, then close the lids tightly.
Leaving the strawberries with the sugar overnight helps them hold their shape during boiling. Always skim off the foam between boils, or the preserve will be cloudy.
İlk kaynatmadan sonra 1 saat soğutma adımını atlayıp hemen ikinci kaynatmaya geçtim, çilekler ezilip dağıldı ve bütün kalmadı. Sabırsızlık gösterip beklemeden devam etmek büyük hataydı.
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