Strawberry ConserveHirschmeier and Hamilton
Recipe information
Yield
Makes about 2 cups
Ingredients
4 cups fresh strawberries (about 1 pound), hulled, halved*
3/4 cup super fine sugar
Peel (with white pith) of 1/2 lemon
Preparation
Step 1
Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
Step 2
Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month.
