Strawberry Preserves

This recipe for strawberry preserves does not turn out run-of-the-mill store-bought strawberry jam. Here whole pieces of fruit float in a sweet, bright syrup that’s equally useful in the kitchen. To make it, you only need sugar, half a lemon, fresh strawberries and sterile jars. Most of the prep time is hands-off: After you mix the sugar and fruit, it sits at room temperature for 12 or more hours, the fruit becoming sweeter and softer. Barely ripe strawberries contain more pectin, the soluble fiber that helps jams and jellies set, than their fully ripe counterparts and wild berries typically have the best flavour and texture. Lemon juice, freshly squeezed also lends a hand, improving gel production and brightening the strawberry flavour.

An excellent jumping-off point for first-time small-batch makers, you can adapt this easy strawberry preserves recipe to raspberries, blackberries, currants, or whatever berry you have on hand. These preserves will keep well in your fridge for at least a month. Spoon the berries and syrup over ice cream, yogurt, or oatmeal. Or split them up: Smash the candied berries onto buttered toast or scones or pair with peanut butter for the best iteration of that classic sandwich. Use the syrup to sweeten a cocktail - or add a few spoonfuls to a glass of seltzer for homemade strawberry soda.

2 lbs barely ripe strawberries, preferably wild, hulled and rinsed
2 lbs sugar
½ lemon, freshly juiced (~ 2 Tbsp.)

Layer 2 lbs barely ripe strawberries, hulled and rinsed, with 2 lb sugar in a large bowl and leave to macerate for 12 hours or overnight. The sugar will draw out the juices.

Transfer the strawberries and their juices to a large pan. Add the juice of ½ lemon (~ 2 Tbsp.) and bring to a boil over medium heat, stirring gently with a wooden spoon or shaking the pan lightly and skimming off the white froth as it rises to the surface. Simmer gently over low heat until you can pierce through a strawberry with a paring knife with no resistance, 5-10 minutes. (Time will depend on the ripeness of the fruit. Wild strawberries will require only 5 minutes, sometimes even less.)

Transfer strawberries gently with a slotted spoon to clean glass jars. Let the syrup simmer for a little while longer, until it has thickened enough to coat the back of a spoon, or until it sets when tested on a cold plate. Pour over the strawberries and wipe the rim of the jar with a damp cloth. When cool, close the jars tightly.

Makes 3 quarts.