Preserves (Basic Strawberry Preserves)

Name: Preserves (Basic Strawberry Preserves)
Ingredients: 1 kg Fresh strawberries (hulled & roughly chopped); 800 g (or 700–900 g depending on desired sweetness) Granulated sugar; 60 ml (juice of 2 large lemons) Lemon juice (fresh); 1 packet or 50 g (if using low-sugar method) Pectin (optional for faster set)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesPreservesStrawberryFromScratchFruitPreserveSweetSpreadHomemadeBreakfast

Nutrition (per serving)

220Calories

0 gProtein

56 gCarbs

0 gFat

52 gSugar

10 mgSalt

Ingredients

1 kg Fresh strawberries (hulled & roughly chopped)
800 g (or 700–900 g depending on desired sweetness) Granulated sugar
60 ml (juice of 2 large lemons) Lemon juice (fresh)
1 packet or 50 g (if using low-sugar method) Pectin (optional for faster set)

Method

Wash strawberries → remove stems → chop roughly (leave some chunks for texture).
Place strawberries in a large wide pot → add sugar + lemon juice → stir gently → let sit 1–2 hours (or overnight in fridge) so fruit releases juices and sugar dissolves.
Place pot over medium-high heat → bring to full rolling boil, stirring occasionally to prevent sticking.
Skim off any foam that rises to the surface (foam contains impurities).
Boil hard 15–25 minutes, stirring frequently → test set by placing a small amount on a chilled plate → push with finger → if it wrinkles, it’s ready (or use candy thermometer: 104–105 °C).
If using pectin: add it when mixture is boiling hard → boil 1–2 more minutes.
Remove from heat → let rest 5–10 minutes (helps fruit distribute evenly) → ladle into sterilized hot jars, leaving 1 cm headspace.
Wipe rims clean → apply lids & bands → process in boiling water bath 10 minutes (optional for longer shelf life) or simply cool upside down for vacuum seal.
Let cool undisturbed 12–24 hours → check seals → store in cool dark place up to 1 year (refrigerate after opening).
Makes 4–5 small jars — bright, chunky strawberry preserves perfect for toast, yogurt, or cakes.