Classic Strawberry Preserves

My first foray into canning began many summers ago. I used to make huge batches of applesauce to freeze but received complaints that I was hogging up the limited space in the freezer.

The initial research into canning was overwhelming: so many equipments to use! The fear of botulism if everything is not heated and sealed properly!

Most of the recipes I encountered used large quantities of sugar (i.e. a 1:1 cup ratio of fruit to sugar), which, no thank you. I want to be able to distinguish the fruits that I'm preserving rather than eating spoonfuls of sugar.

Then I found Canning For a New Generation. None of the recipes use powdered pectin but instead, use fruits that naturally contain pectin. The recipes are low-ish in sugar, and the instructions are easy to follow for new canners.

Every year, I make sure to go strawberry picking so I can make a batch of strawberry preserves. It is really, really good. I stir this into my yoghurt and spread it on buttered toast.

Classic Strawberry Preserves
Slightly adapted from Canning For a New Generation
Makes 4 half-pint (250 ml) jars

3 pounds rinsed and hulled strawberries
1 1/2 cups sugar
3 tablespoons strained fresh lemon juice

Layer the strawberries and sugar in a 6- to 8-quart pot. Cover and refrigerate overnight. (This will encourage the berries' slow, gradual absorption of the sugar, which helps them hold their shape and stay a little plump as they cook.)

Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heat proof bowl.

Take the pot of strawberries out of the fridge and bring to a simmer, gently stirring, then continue to cook for 5 minutes. Strain out the strawberries, leaving the liquid in the pot. Bring to a boil over high heat, stirring occasionally, until the syrup is reduced to 1 1/2 cups, about 15 minutes.

Return the strawberries and any accumulated juice to the pot, along with the lemon juice, and bring to a simmer. Simmer, stirring frequently, until the strawberries are glossy and very tender but still hold their shape, about 20 minutes. Skim off as much foam as you can, then remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid.

Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.

Ladle the hot preserves into the jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.