2 cups strawberries (hulled and cut in 1/4 pieces)
1 1/2 cup sugar
1 1/2 Tbsp lemon juice
1/8 teaspoon lemon zest
1. Why do I use lemon in strawberry preserves? Citrus has high levels of Pectin (a polysaccharide), which is a thickening agent. Pectin in the lemon will thicken the preserves to a spreadable gel consistency.
2. How do I hull a strawberry? Cut around the leaves at the top of the strawberry and remove the cap.
3. How do I zest a lemon? Grate the lemon peel on a fine grater or zester.
4. How do I know when the preserves have become the right consistency? Before you begin making the preserves put a plate in the freezer. You can check to see if the preserves are thick enough by putting a drop of the fluid on the frozen plate and seeing if it is a gel consistency.
Put strawberries, lemon juice, and zest in a sauce pan. Add sugar and cook over medium heat until boiling. Continue to cook and stir 15 min or until mixture thickens.
Check to see if mixture is thick by putting the drop of mixture on the chilled freezer plate. Let the mixture cool completely before pouring into a glass canning jar.
Recipe by AD Couture Home: Custom Luxury For Your Home