The end of summer is sadly near, but the bounty of fresh fruit is still in the produce aisles and I’m determined to enjoy every last bit of them. I never realized ho simple making my own preserves could be. After making my first batch of strawberry, I tried every flavor from figs to raspberry, plum and peaches. My only suggestion is to vary the sugar and pectin depending on the fruit and don’t be afraid to add a splash of water. My plums gave very little juice, so a splash of water did wonders. One batch of strawberries was incredibly juicy, leaving my mixture too thin, so a teaspoon more pectin helped firm up the preserves.
[ingredients]
Homemade Strawberry Preserves
16 ounces fresh, hulled strawberries (preferably organic)
1/4 cup organic sugar
1 teaspoon pectin (fresh lemon juice can be substituted)
Directions:
In a saucepan, combine all the ingredients and heat, on medium high, until fruit softens and mixture becomes a thick, syrupy fruit mixture. Cook for approximately 10-15 minutes, stirring constantly. Pour mixture into sterilized glass mason jars about 3/4 of the way full, (here is a helpful link on sterilizing cans) place lids on top and close loosely. Submerge jars into boiling water for 5 minutes, then turn off the heat and allow jars to sit in hot water for another 10 minutes. Carefully remove jars, wipe off water and store in pantry for up to 6 months.
[end-ingredients]
