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Best Recipes, Sauces and Condiments, Vegetarian

Hurry-up slow-cooked strawberry preserves

Hurry-up slow-cooked strawberry preserves
Bob Chamberlin / Los Angeles Times

Edon Waycott's strawberry jam tastes like strawberries, only more so. Strawberries squared. Strawberries to the nth degree. It could be that this is the way jam used to taste before we stopped making our own and started buying the processed ... Read more

Active work time: 20 minutes | Total preparation time: 1 1/2 hours plus 3 hours standing | Makes 5 (8-ounce) jars
  • 3 to 4 quarts fresh strawberries, about 12 pint baskets
  • 2 cups sugar, or to taste
  • 3 tablespoons lemon or lime juice

Step 1Lightly rinse the berries without submerging them in water. Remove the hulls, leaving the berries whole. Combine the berries, sugar and juice in a nonaluminum bowl. Allow them to macerate at room temperature, stirring occasionally, for at least 3 to 4 hours. The mixture can be covered and refrigerated overnight at this point.

Step 2Pour the mixture into a wide, shallow 6-to 8-quart saucepan and set the pan over high heat. Bring to a boil, skim the foam that collects on the surface, then reduce the heat to low. Make sure bubbles continue to break the surface. After about 20 minutes, the berries will give up additional juices and appear to be floating. Continue cooking them, stirring more often, and skimming the foam for about 1 hour.

Step 3The jam is almost done when it turns dark red and the ratio of berries to juice is about equal. Watch and stir the jam often. See tips for doneness and canning instructions.

Note: This recipe is from Edon Waycott.

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