We love adding fruit preserves to our pancakes, using as jam on slices of homemade bread, mixing into morning yogurt or using as a topping or filler for cakes and steamed puddings. The options are endless!
Strawberry Honey Preserves
- 20 C frozen (or fresh) strawberries
- 2/3 C honey
- optional: 1 Tbs lemon juice
For frozen fruit: place frozen berries in a pot on medium heat. Don’t add liquid. Let them slowly thaw and create their own juices. When hot throughout, remove 3 C strawberries, straining off excess juice. Puree in blender until liquefied. Pour back into the pot. Add lemon juice and honey.
Let goods simmer for 45 min-1 hr. Stir occasionally in the following 30 minutes. After this, begin monitoring and stirring every 2-3 minutes. As goods thicken down, stir frequently.
Test thickness by placing a spoonful in a measuring cup. Place in freezer for 1 minute. Test thickness. If happy with the result, fill canning jars and process according to altitude!
For fresh fruit: Roughly estimate 4 C of fresh strawberries. Puree in blender. Pour puree into a pot and bring to a rolling boil. Simmer until cooking down by half.
Add whole or diced strawberries to the pot. Bring to a boil once again. Simmer for 5 minutes. Fill jars and process according to altitude.
Makes seven 1/2 C (250 ml) jars.