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Author Notes: I really enjoy strawberry recipes with a hint of tartness, much as you would get from eating a fresh strawberry. When we made preserves last summer, my daughter had the idea to make some with lemon, which we loved. —[email protected]
Serves: about 4 cups
zest of 2 lemons (about 2 tablespoons)
juice from 2 lemons (about 1/3 of a cup)
freshly squeezed lemon juice
- Put a couple of plates in the refrigerator to chill.
- Gently mash the strawberries in a wide-mouthed pan with the sugar, leaving some large chunks. Bring to a simmer and stir until the sugar dissolves.
- Add the lemon juice and zest. Bring the mixture to a simmer and let the preserves simmer over medium heat, stirring frequently. Cook the mixture until it thickens. The time will vary depending on your pot and the juciness of your strawberries, but count on at least 20 minutes, and probably more like 40. Skim off the foam.
- To test the preserves to see if they have thickened, put a teaspoon of jam on one of the chilled plates and return it to the refrigerator. After a minute, remove it and tilt the plate. Most of the preserves should remain in the center of the plate, while some of it -- especially the more liquid portion -- will slowly spread out towards the edge of the plate. When the preserves have firmed up to this point, pour them into jars for storage.
- This recipe was entered in the contest for Your Best Strawberries