| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Passive Time | 60 minutes |
| Servings |
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- 500 grams strawberries
- 500 grams brown sugar
- 1/2 lemon freshly juiced
Ingredients
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- Wash the strawberries under cold running water when you are ready to use them; strawberries tend to absorb water. Remove them to a paper-towel lined plate to dry. Stem and hull them just before cooking, but do not cut the entire top off them in order to remove the hull — with a paring knife, pierce the strawberries just under the stem and cut in circular motion. Halve the large ones.
- In a large saucepan put multiple several layers of sugar and fruit, one after another. Coat the last layer of fruit with the remaining sugar. Leave them to macerate uncovered at room temperature for at least 60'. The sugar is dissolved in the liquid that the strawberries exude, the strawberries do not disintegrate, they maintain a vibrant red colour.
- The saucepan should have a thick base for a good slow simmer. Bring the fruit mixture to the boil over medium heat, then lower the heat and simmer for half an hour, stirring with a wooden spoon so that it does not stick to the pan. Use the wooden spoon to remove any scum that floats on the surface.
- Bring the fruit mixture to a rapid, rolling boil. Once it has reached 106°C (222.8°F) on a thermometer it should set. If you do not own a food thermometer, spoon a little of the preserves onto a cold saucer, allow it to cool for a few minutes, then push your finger into the preserves. If it wrinkles, it is ready. If not, cook the preserves for a few minutes and test again.
- Pour the lemon juice, let it boil for 2' and immediately remove the pan from the heat.
Zero Waste
If your strawberry box has a few moldy ones, discard them; do not throw away the entire box of strawberries. With a paring knife remove the watery patches from the overripe ones before cooking them.
Notes
It is possible to reduce sugar in this recipe, but no more than 1/4 of the whole, because the preserves will be runny and not balanced. If you choose to alter the amount of sugar, you should add 1 grated Granny Smith apple, which is high in pectin, directly into the strawberry-sugar mixture while boiling.
Jars sterilisation process
You should make sure that your jars are clean to maintain the freshness of the preserves. Sterilise your jars by washing them (and their lids) thoroughly in hot soapy water. Rinse them well. Heat oven to 100°C. Place the jars and their lids on a baking sheet and put them in the oven for 20'. Using a funnel, ladle the preserves into the hot jars, filling to just below the rim. It is important that the jam is still hot when filling the jars. Cover with a lid. Immediately flip the jar upside down. Leave to cool completely. When cool it creates a suction that pulls the lid down. When you open the lid, you can hear a pop. The jam can be stored for up to 1 year (it will be long gone before that!) in a cool dry place. Refrigerate after opening.
How can I achieve a bright red colour for my strawberry preserves without adding artificial colour to it?
- Use white sugar.
- Do not use overripe strawberries.
- Bring the fruit mixture to a rapid, rolling boil over medium-high heat. Cook for 25'.