There is nothing better than homemade strawberry preserves! A summer treat that’s incredibly easy to make! If you can pick your own strawberries, even better!
Make 4 pints
• 1-1/3 quarts of strawberries, cleaned and tops cut off
• 4-2/3 cups of sugar
• 2 small lemons, zested and juiced
• 4 pint jars and 4 lids (run through the dishwasher to sterilize)
Combine sugar, lemon zest and lemon juice in a large saucepan and cook over very low heat for 10 minutes until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.Continue to boil until a small amount of the juice gels on a very cold plate (keep one in the freezer) Or if you’re using a thermometer, you’re aiming for 220°.
Pour carefully into 4 pint or 2 quart jars, place the lid on and tighten. Let cool, tighten lid again and keep refrigerated for up to 4 months.