These preserves can be canned and stored for up to one year; multiply the recipe, if you like.
- Yield: Makes 2 1/2 cups
Photography: GENTL & HYERS
Source: Martha Stewart Living, June 2005
- 2 pounds strawberries, hulled
- 1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice
- 1 cup sugar
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.
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.