An overheard a conversation between two women about picking strawberries as children reminded me of this preserves recipe. All you need are equal parts strawberries and sugar, a little lemon juice and an hour of your time.
Because there isn’t any pectin the preserves aren’t as stiff as jam; expect them to be more honey-like in consistency.
- pint sized sterile jars with lids
Combine the strawberries, sugar and lemon juice in a deep, heavy bottomed saucepan. You want to use a deep pan so the berries won’t boil over.
Boil the berry mixture for 20 minutes, stirring occasionally.
Transfer the preserves to a flat pan and stir to evenly distribute the berries.
Pour the preserves in hot, sterile jars and store in the refrigerator. You can also process the jars in a hot water bath for keeping in the cupboard.
Makes 5 to 6 pints.
Time to prepare: 1 hour.