Saturday, May 9, 2009

Strawberry Preserves


We bought a pound and a half of strawberries at the Argenta farmer's market on Tuesday. I knew there was no way that the two of us would go through that many strawberries before they started getting bruised and soft, so I decided to make strawberry preserves.

I also still had about a cup of orange syrup from making the Candied Orange Peel, which I substituted for the 1/2 a cup of sugar and 1/2 cup of water.


  • 1/2 cup sugar
  • 1/2 cup water
  • 1 1/2 LB stawberries, washed, trimmed, and cut into bite size pieces

  • Stir the sugar and water over low heat to dissolve the sugar, then bring to a boil.
  • Add one half of the strawberries to the syrup and let return to a boil.
  • Cook the fruit for one minute.
  • Use a slotted spoon and transfer the berries to a colander set over another dish to catch the drips.
  • Stirring occasionally, boil the syrup for about five minutes to reduce to original volume.
  • Cook the second batch of berries in the syrup for one minute.
  • Transfer to the colander.
  • Tip the juices from the strawberries into the syrup.
  • Boil the syrup for another five minutes.
  • Add the berries back to the syrup, and allow to simmer for five minutes, stirring occasionally.
  • Spoon into a sterile jar--the preserves will keep for up to six months in the fridge, if you want to store them longer, process them in a boiling water bath.

I served mine with Fry Bread for breakfast.


Was it worth the mess?




  1. looks good, I might have to try this one.

  2. As many strawberries as you get in your little patch, you'd have plenty to preserve!

  3. inspired to make jam right now!