Thursday, August 2, 2012

Strawberry Lemon Preserves

I canned 12 half pints of strawberry preserves, that I like to think of being adult preserves, last weekend. It doesn't have the sweet, sticky quality that we all grew up eating from the grocery store.  I waited to post until I picked up some brie...it tastes excellent this way.












Strawberry Lemon Preserves


4 pounds strawberries, hulled
1 lemon, zest and juice
1 1/2 cups honey
1 package liquid pectin




Place strawberries in a bowl with the honey and let sit in the refrigerator for 4 hours.  Drain juice and cook over medium heat in a large saucepan until it starts to thicken.  Add in strawberries and cook until it starts to thicken.  Remove from heat and add pectin.  Put in sterilized jars and can right away.