Strawberry Preserve

1. 1

   Hull the strawberries and wash them very briefly if necessary.

2. 2

   Spread layers in a bowl with sugar in between, and leave them to macerate for 12 hours or overnight.

3. 3

   The sugar will draw out their juices.

4. 4

   Transfer the strawberries and their juices to a large pan.

5. 5

   Add the lemon juice and bring to the boil very slowly, stirring gently with a wooden spoon or shaking the pan lightly, and skimming off the white froth as it rises to the surface.

6. 6

   Simmer for 510 minutes, depending on the ripeness of the fruit.

7. 7

   Wild strawberries will require only 5 minutes, sometimes even less.

8. 8

   When the strawberries are soft, lift them out gently with a slotted spoon and pack them into clean glass jars.

9. 9

   Let the syrup simmer for a little while longer, until it has thickened enough to coat the back of a spoon, or until it sets when tested on a cold plate.

10. 10

    Pour over the strawberries and, when cool, close the jars tightly.

No additional tips available.