It is raining strawberries here. I do not know how many pounds of strawberries we have consumed so far. Couple of weeks back they were for selling for 99 cents a pound. The big, bright red strawberries are luscious & irresistible, & moment I see them my limbs freeze at the spot till I get to grab a few boxes. This preserve is one of the things I did with them. Not just with toasts, a small spoon of the preserve is serving me well to satisfy my after meal “dessert” craving.
Jam, Jelly & Preserve are all made the same way, the difference lies in the form of the fruit; Preserve uses whole fruits/berries so the consistency is thick & chunky often with whole fruits, Jam is made from chopped fruits while Jelly uses Fruit Juice often with pectin.
This is an easy pectin free recipe; all it takes is 3 ingredients boiled down together. They way it turned out, thick & chunky full of fruits (way better than the store bought preserves), I did not miss the pectin at all this time.
Strawberry Preserve
Ingredients:(makes one small jar)
- 1.5 lbs Strawberries, washed, & hulled
- 2 Cups White Sugar
- Juice of half Lemon
Preparation:Wash and hull strawberries. Combine berries with sugar in a large stainless steel/non reactive bowl; let stand for 3 to 4 hours.
Bring strawberries to a boil slowly, for about 6-10 minutes, stirring occasionally. Add lemon juice. Cook rapidly till it comes to a full boil, & then reduce heat to medium & gently boil until until strawberry mixture is clear/glassy and mixture is thick & mounds on a spoon, about 15-20 minutes.
Test if Preserve is done:
Chill a plate in the fridge. Take a spoon of jelly/jam/preserve & place on the cold plate. Leave for about 1/2 min; run your finger through it; if it wrinkles, it has set, but if it runs down, you will need to boil for longer. ( Jam Test Picture)
Refer to the post Watermelon & Mint Jelly on How to Can Jelly/Jam/Preserves?
Can, Seal & Refrigerate the Preserve.
Delicious Home made preserve is ready with no hassles. Now I don’t think I need to tell you what to do with it.. breakfast, to dessert, to spoon licking… I have promised myself to make a few more jars before summer is over, these do disappear pretty quick. Beautiful, Bright, Red Strawberries … all preserved for later to give us the joy & vibrancy of summer during the cold gray months. Sending this to Sunshinemom’s FIC, hosted this time by Nithya of A Culinary Odyssey.. it is Food In Color to express your mood.
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Oh wow….jam looks delectable…..
This picture makes me drool!
Perfect Soma, looks divine!
Heyy!! Thats yummy!!
Great picture! Lots of strawberries here too…will try to make this preserve.
Looks very good. The pics are tempting. I regret not going to the U pick farm during our trip this weekend.
That’s simple enough and looks delicious!
wow…ur jam look so chunky. pics are so tempting Soma. 🙂 I really wanted to try jam at home since ages…but Strawberry is so pricier…$4 for 200gm. 🙁 But will try when I get a chance. 🙂
(sevenspice.wordpress.com)
Beautiful jam Soma! I love the little chunks of fruit (always a winner for me as I love chunky whole fruit jams). And 99c a pound? That’s amazing! 🙂
Your pictures are simply gorgeous.
Looks lovely, awesome click.
Love your blog beautiful Strawberry 🙂 Lovely Pictures. I am going to try this recipe:)
Thanks for sharing your Jam Delicious!
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Beautiful preserve/jam! Clicks are doing justice to it:)
I made some last week, but I used lime juice.
Looks delicious!
Oh yumm…same pinch Soma…even I made this preserve n with cherries also..nice pics dear..:)
This looks just delicious! I’ve never heard of strawberries so cheap! I’d be taking full advantage too!
Looks delicious and I think I will have this anyday over jam and jellies!
Soma ,the are luscious for sure…looks awesome..love to have one jar..
Hey,this recipe is too precious to me..simple but too good !!
hi soma,
Very impressive looking preserve there!! I’d go for a home made one rather than a store brought one!! I just cant take my eyes of the bright pics 🙂
Kudos to the varities of recipes u offer at ur blog soma 🙂
Keep rocking!!
TC
Wow… I saw your photo on tastespotting and had to come and take a look. I love the jam photos. Really well done!
I like the little pieces in the preserve … much better than the smooth version. Ekhane ekhon plum er chorachori … aaj plum compote banacchi. 🙂
oh yes, make the most of summer by preserving, that is great way of many.
It couldn’t look better than this…just too perfect 🙂
and not to forget, so simple to make..i love such recipes..lol
Perfect preserve.I love strawberry preserves and one spoon at any time does not harm.Love the click
Oooooooh lovely preserve, much better than any store bought jam
Wonderful shots! I’ve got to try making my own jam.
Your jam looks perfect. Pity the strawberry season is long over.
Gorgeous photos! This sounds so good. A jar of this would make such a nice gift for a friend.
OK !! I am going to try this tomorrow !! just cant resist it any more…looks too good to hold it off for long.
Aha! So this is what you meant…how lovely! Home mades are the best !!
Oh! Your strawberry jam look so yummie…it is time to make them…it is raining strawberries here too 🙂
Gorgeous pics, Soma!
I make mine too similarly, but call it a jam. 😀
Wow …lovely picture with favourite food item …. strawberry …. Perfect for actually anytime …
An awesome preserve and one gorgeous picture!
love the picture soma… you capture the summer in that spoon 🙂
Your preserves look delicious! I love strawberry jam, preserves, and jelly, and this version with no pectin sounds so good.
Thank you for all those sweet comments;-)
I want these type strawberries-raining right now instead of the storm I’ve now….
Gorgeous pics and as you guess, strawberry preserves are MY favorite 🙂
Cheers,
Gera
this look sooo yummyy!!! perfect!!!
I am sure this is another fingerlicking stuff!! I read the other day in DL’s blog that lemon or lime juice generally works instead of pectin. Yours look toothsome!
I had prepared strawberry sauce, but had consumed it immediately. I never knew I could preserve it also without putting in any preservatives. Thanks for sharing this wonderful recipe
lovely colour,..;-)
just made the strawberry perserves my daughter and I love it thanks this is the first time I have ever read a blog
Great Job
So glad you liked it :-D. Thanks for letting me know.
Could I make this with peaches? I have a bunch of them from the tree in my garden. Do you know of any easy peach chutney recipes?
I think the preserve can be done with peaches, tho’ I have not yet made a peach preserve. Since peach is less mushy and tender than strawberries, i would blanch the peaches in boiling water for about half a minute and drop them in a big bowl of ice water to stop the cooking. De stone and peel the peaches. Cut them into wedges/cubes and macerate them in lemon juice and sugar if possible overnight. the sugar should be melted and no more grainy. Simmer the macerated peaches for 1/2 hour – 45 minutes till you get the desired consistency. Do the “Jam – test”. adjust/add more lemon juice as per your taste.
This is an untested recipe. Hope this works 🙂 Let me know.
I followed your recipe for peaches and amazing results. Thank you so very much. You are a genious. I tried with 5-6 peaches and barely made half a cup. Next I am repeating this for a big bottle of peach preserves.
Also I made a chutney with some peaches on the lines of aam ka chunda. Now wondering what I do with the figs in my garden..some anjeer rolls may be. 🙂
I’ve never canned or made any sort of preserves before and it was incredibly easy. Thank you so much for being so thorough with your instructions. I followed them and came out with a wonderful preserve. I put it on pancakes, belgian waffles, crepes, toast, cheesecake, ice cream…..you get the picture……and it makes everything just a little more yummy! Thank you, I’m totally hooked! 🙂
[…] 3 cups strawberries washed and hulled 3/4 cup sugar 2 tbsp lemon juiceReferences Recipe Source : ECurryMethod Clean and hull the strawberries. I normally use a small knife to scoop out the center […]
Wonderful looking preserves! I was wondering if you thought this could be done in a crockpot?