Strawberry Conserves From 'Canal House Cooks Every Day'

1. 1

   Put the strawberries in a heavy wide pot. Use a rubber spatula to fold in 1 1/2 cups of the sugar then bring to a boil over medium-high heat, about 5

2. 2

   minutes. Continue to boil for 3 minutes. Remove the pot from the heat.

3. 3

   Fold in the remaining 1 1/2 cups sugar, return the pot to the heat, and bring to a boil. Boil for 2 minutes, then remove from the heat. Use a slotted spoon to lift the berries from the syrup and spread them out on a plate. Return the pot with the syrup to the heat, add the lemon peel, bring to a boil over medium-high, and boil for 10 minutes. Remove from the heat and let the syrup settle, then use a mesh skimmer to skim off any foam. Allow the syrup to cool, then return the berries to the syrup. Cover and set aside until set, about 6 hours or overnight. Remove the lemon peel. Pack the preserves in sterilized jars and refrigerate.

* Per serving · 4 servings · Values may vary.

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