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! The trick here is to boil the berries long enough and the most accurate test to check for the proper thickness is the “gel test”. Put a few small plates in the freezer long before you start making the preserves, when you think the preserves have boiled long enough, place a small amount on the plate and if it gels completely and doesn’t run, you’re good to go! I find this more accurate than a candy thermometer which should read 220.
Ingredients:
Make 4 pints
• 4 quarts of strawberries, cleaned and tops cut off
• 4 1/2 cups of sugar
• 2 lemons, zested and juiced
• 4-pint jars and 4 lids (run through the dishwasher to sterilize)
Directions:
Combine sugar, lemon zest and lemon juice in a medium 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 for 10 – 15 minutes or until a small amount of the juice gels on a very cold plate.
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.
*If your preserves don’t set up, don’t despair, just reboil them for 5 minutes and check again, keep boiling until they gel.
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