Strawberry Preserves
This delicious, floral small-batch strawberry preserve recipe is so easy and delicious, and uses pantry basics to create a beautiful, juicy, sweet jam perfect for bread, biscuits, pancakes, and more!
Ingredients
- 2 lb strawberries, hulled and quartered
- juice of half a lemon 1/4 c
- 1/2 c granulated sugar
- 1/4 c rose petals (optional)
- 1/4 c water
- 2-3 tbsp honey (optional)
Instructions
- Combine the strawberries and sugar in a large, heavy bottom pot, with enough room for liquid and foam to bubble up (see video).
- Place the rosebuds in a tea filter, make an open pit in the pot in the midst of the berries, and set the filter in the pot, in the middle of the strawberries.
- Pour the water directly over the tea filter. Set the pot over medium heat and bring to a simmer.
- After about 10 minutes, the pot will begin to boil with a lot of foam and liquid coming up. Continuously stir with a silicone spoon. Set the spoon on top of the pot so that it does not spill over. Do not leave the pot unattended at any time because the preserves will easily burn.
- Once the foam has settled a bit, reduce the heat to low, add the lemon juice and continue to stir. Allow the pot to simmer while stirring every so often. The berries will break down and the liquid will evaporate eventually, leaving a thick jam behind. Every 10 minutes, check the pot and stir so that nothing sticks to the bottom.
- Once the jam looks thickened, taste it. If you prefer it sweeter, you may add 2-4 tablespoons of honey according to your preference. Stir well and simmer for 3 more minutes.
- Remove from heat. Scoop the jam into jam jars and allow them to come to room temperature before enjoying or refrigerating.