Ingredients
Method
- Prepare the strawberries: Wash the strawberries in two or three changes of cold water. Do not leave them to soak because they absorb water quickly and become softer. Remove the stems, check the fruit carefully, and weigh 1 kg of cleaned strawberries.
- Make the sugar syrup: Combine the sugar and water in a wide, tall pot. Bring to a boil and cook for 7–10 minutes, until the sugar has dissolved and the syrup begins to thicken slightly.
- Test the syrup: Place a drop of syrup on a clean plate at room temperature and tilt the plate gently. The drop should look slightly rounded and slide slowly rather than running immediately like water. Alternatively, use a food thermometer; the syrup should be around 110°C / 230°F.
- Add the strawberries and lemon juice: Add the strawberries and lemon juice to the hot syrup. If the syrup briefly crystallizes when the cooler fruit is added, allow it to melt again as the mixture reheats. Gently shake the pot to distribute the fruit and avoid vigorous stirring.
- Cook the preserve: Bring the mixture back to an active but controlled boil over medium-high heat. Cook for 10–12 minutes, gently shaking the pot when needed. Skim off the thick foam as it rises.
- Cover and cool completely: Remove the pot from the heat and cover it with a clean damp towel. Allow the preserve to cool completely before judging the consistency or continuing with the second boil.
- Boil a second time: Return the completely cooled preserve to the heat. Bring it back to a boil and cook for another 5 minutes. Remove it from the heat, cover the pot again with the damp towel, and leave the preserve to cool completely overnight.
- Fill and seal the jars: Prepare the jars and lids shortly before filling. Divide the completely cooled preserve between the still-warm prepared jars, distributing the strawberries and syrup evenly. Wipe the rims carefully, add the lids, and close tightly. Do not turn the jars upside down. Store according to the safety note below.
Notes
The strawberries are weighed after the stems have been removed.
Use small, firm, ripe strawberries that can hold their shape during cooking. Soft or overripe strawberries are better suited to jam.
Do not reduce the sugar below 600 g for this particular recipe. Sugar affects the syrup consistency, fruit texture, and storage behavior, not only the sweetness.
The recipe is written for 1 kg of cleaned strawberries so it is easy to scale. When making a larger quantity, work with no more than 2 kg of fruit in one batch. For a 2 kg batch, double all the ingredients.
Allow the preserve to cool completely before beginning the second boil. The cooling time depends on the room temperature and the size of the pot, so plan to make the preserve over two days.
This batch received a second 5-minute boil. Keep it short because the syrup continues to settle and may become slightly thicker during the first one or two weeks in the jars.
The yield was two 300 ml jars and one 240 ml jar, approximately 840 ml in total. The exact yield may vary depending on the strawberries and how far the syrup is reduced.
This is my traditional home method: completely cooled preserve is placed in warm prepared jars, without water-bath processing and without turning the jars upside down. It is not a laboratory-tested shelf-stable canning recipe. For the most conservative storage option, refrigerate the jars after filling. For tested pantry storage, use a tested strawberry preserve recipe and follow its complete processing instructions.
Once opened, refrigerate the jar and use a clean spoon each time. Discard any jar with a failed seal, leaking, mold, fizzing, an unusual smell, or other signs of spoilage.