When the local strawberry stands open, you know that summer is just around the corner. If you are a lover of all things strawberry like we are you are going to love how easy it is to make your own strawberry preserves. No fancy equipment needed, no ginormous pots of boiling water required, no sterilizing or hours spent in the kitchen. All you need are a couple of glass jars and three simple ingredients to make your very own fresh strawberry preserves. This recipe makes a small batch, just enough to fill a couple of 8 oz jars. Since this is a refrigerator recipe it will keep in the fridge for about 3-4 weeks. Keep one jar for yourself to spread over toast or pancakes or French toast, and gift the second jar to a friend or neighbor.
Start by zesting and juicing a large lemon.
Wash and remove green tops from strawberries.
Chop strawberries into small pieces.
Place chopped strawberries, sugar, lemon juice and lemon zest in a saucepan. Be sure to use an entire cup of sugar. Since there is no pectin in this recipe as a thickener, the sugar is needed to thicken the preserves. Using less sugar will result in a runnier consistency that won’t set up properly.
Cook mixture over medium high heat and bring to a boil.
Mash strawberries with a potato masher or pastry cutter as it cooks. There will still be strawberry chunks left. That’s ok, they give the preserves a lovely texture.
Simmer mixture over medium heat for 20-30 minutes, stirring often.
Use a large spoon to skim off any foam that forms along the surface and discard it.
Cook until mixture thickens.
Remove from heat and spoon into clean 8 oz glass jars. Top with tight fitting lids, and allow mixture to cool to room temperature, about 2 hours.
NOTE: Mixture will continue to thicken slightly as it cools.
Once cooled to room temperature, store in the refrigerator for up to 4 weeks. Store in the freezer for up to 3 months.
I love making preserves at home from fresh locally grown produce that’s at the peak of freshness, juicy, sweet, and sun ripened. I know exactly what’s in it, no unpronounceable chemical additives or preservatives that I don’t want to feed my family. When it’s this easy to make your own fruit preserves at home there’s no excuse not to give this recipe a try. Go hit the local fruit stand or farmers market this weekend and create some goodness in your kitchen this weekend. Go on, you can do this!!!
Small Batch Refrigerator Strawberry Preserves
Equipment
- 2 glass jars with lids
- potato masher or pastry cutter
Ingredients
- 32 oz fresh ripe strawberries
- 1 cup sugar
- 1 large lemon, juiced and zested
Instructions
- Juice and zest a large lemon.
- Wash and remove green tops.
- Chop strawberries into small pieces.
- Place chopped strawberries, sugar, lemon zest and lemon juice in a saucepan.
- Cook mixture over medium high heat and bring to a boil.
- Mash strawberries with a potato masher or pastry cutter as it cooks.
- Simmer mixture for 30 minutes or until mixture thickens.
- Use a spoon to skim off any foam that forms along the surface and discard.
- Remove from heat and spoon into clean glass jars.
- Top with tight fitting lids, and allow mixture to cool to room temperature, about 2 hours.
- Once cooled to room temperature, store in the refrigerator for up to 3-4 weeks.
Did You Make This?
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John 6:35
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