Saturday, June 5, 2010
When scouring websites and my cookbooks for ways to use all the beautiful strawberries at the farmer's market, I immediately put preserves on my list of recipes. With such a fleeting strawberry season in Wisconsin, preserves keep the taste of early summer around for a little bit longer. This recipe is extremely simple to make and allows the taste of the strawberries to shine through; it wouldn't be nearly as delicious with the supermarket strawberries bred to be durable and shelf-stable for trucking across the country.
from Martha Stewart Living
These preserves can be canned and stored for up to one year; multiply the recipe, if you like.
1. Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
2. Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees.on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon. Preserves can be refrigerated in an airtight container, up to 2 months.