Strawberry preserves
Instructions:
- These preserves can be canned and stored for up
to 1 year; multiply the recipe, if you like.
- 2 pounds strawberries, hulled
- 1 tablespoon plus 1/2 teaspoon
- fresh lemon juice
- 1 cup sugar
- Put the strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until the juices are released, about 40 minutes. Stir in the sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until the mixture registers 210F on a candy thermometer, about 15 minutes. Let cool completely; skim foam from the surface with a spoon. The preserves can be refrigerated in an airtight container up to 2 months.