Easy Strawberry Preserves

Out of all the strawberry things I've made, I've never made preserves. So this year, I decided it was time. These are super easy, and well worth it. Strawberries, sugar and the juice of a lemon simmer for over an hour, condensing the strawberry juices into a jammy super berry flavor. As I scraped the jam that stuck to the bottom of the pan, I couldn't help but lick the spatula every time. This recipe is courtesy of City House Pastry Chef, Rebekah Turshen. --Editor, Jill Melton
By / Photography By Jill Melton | April 20, 2016

Preparation

  1. Mix 1/2 cup sugar with the fruit. Add the lemon zest and juice and squash mixture with the end of a rolling pin or whatever's handy. Cover and let sit overnight in the refrigerator. 
  2. Pour mixture into large saucepan. Make sure you have 3 or four inches of bare pot exposed to prevent the mixture from spilling over. 
  3. Add salt and another 1/2 cup sugar. Bring to a fast boil taking care the bottom doesn't scorch. Maintain a nice boil while skimming surface a few times. 
  4. Preserves set at approximately 220 degrees. Cool the mixture. 
  5. Follow canning instructions or store in the refrigerator. 

Check out Rebekah's desserts at City House, in the heart of Germantown. 

 

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Ingredients

  • 4 cups fruit
  • 1 lemon (zest and juice)
  • 1 cup sugar, divided
  • pinch of salt
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