by Margy@hidethecheese
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Margy@hidethecheese's Notes:
Expand7 cups fresh strawberries Ask a question about this ingredient
3 cups granulated sugar Ask a question about this ingredient
zest of 2 lemons (about 2 tablespoons) Ask a question about this ingredient
juice from 2 lemons (about 1/3 of a cup) freshly squeezed lemon juice Ask a question about this ingredient
Put a couple of plates in the refrigerator to chill.
Ask a question about this stepGently 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.
Ask a question about this stepAdd 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.
Ask a question about this stepTo 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.
Ask a question about this stepI just put up some strawberries and I really like the lemon. I use it on brown rice flour waffles.
hmmmm, the waffles sound interesting.
I love that lemony zing with strawberries! And I like your tall skinny jam jars and awfully cute label, too!
Thank you, Mrs. L!
Did not post my recipe as it's very, very close to yours!
such a simple recipe that I can see how that would happen. Great minds -- or maybe it's tart minds -- think alike?
And kid-produced lables are the best!
This is very similiar to the simple strawberry jam I like to make! Love it on toast in the AM!
Or scones, or pancakes, or a peanut butter sandwich. Did you post your recipe? I'm going to look for it now. And I totally agree about the labels. They just make me smile.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Similar to a jam I make too, with half as much lemon juice and much more zest, more of a marmalade. Yours sounds light and fresh; I look forware to trying it before the season's strawberries are up.