Strawberry Preserves

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Easy Strawberry Preserves with only 3 main ingredients, fresh strawberries, sugar and lemon! No Pectin, no canning, no preservatives just good ole preserves! (Makes 2 Cups!)

Prep Time1 10

Cook Time50

Total Time2

Course: Snack

Cuisine: American

Servings: servings

Calories: 114kcal

Author: Jocelyn Delk Adams

Equipment

Large Pot

Ingredients

2 pounds fresh strawberries hulled and halved (or quartered, if large)
2 cups granulated sugar
½ teaspoon kosher salt
1 ½ teaspoons fresh lemon juice

Instructions

In a medium pot, stir together all ingredients. Let sit for an hour until the sugar is mostly dissolved and the strawberries have released their juices.
Cook strawberries over medium heat until they come to a boil. Using a spoon, skim off the foam and discard. Reduce heat to medium-low and cook until liquid has reduced and the mixture becomes syrupy and glossy, about 50 minutes to an hour. If using a digital thermometer, cook until mixture reaches 235F.
Continue skimming as it cooks. The mixture should have a couple of spots with small bubbles coming to the surface and breaking, but do not let it fully boil or burn. Stir occasionally, making sure to scrape the bottom and corners of the pot.
Remove from heat and set aside until room temperature. Keep in an airtight container in the refrigerator for up to one week.

Notes

Sweeten to Taste: Start with just 1/4 cup of sugar and then keep adding more until it tastes just right to you. The full 2 cups the recipe calls for might be perfect for some, but you might find your sweet spot somewhere between.
Stir, Stir, Stir: Sugar LOVES to burn if you're not paying attention. So keep that spoon moving! Especially as it starts to thicken.
Stay Patient: Keeping the heat on medium to medium-low allows the strawberries to cook down properly without rushing them. You want them to get all thick and syrupy on their own time.
Keep a Watchful Eye: Not gonna lie, making strawberry preserves without pectin is a bit like babysitting. You've got to keep an eye on them, especially as they start to thicken. Look for those small bubbles breaking the surface, and make sure it doesn’t start boiling over or sticking.

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