Strawberry Preserves

Strawberry Preserves

This jam still has whole berries in it, so you can really enjoy the flavors of the strawberries. Try this when strawberries are in season.

Ingredients: An easy to make amount

2 packs (600 g)
240 g (40% of the weight of the strawberries)
Lemon juice
1 lemon worth (45-50 ml)


1. Wash and de-hull the strawberries, and pat dry.
2. Sprinkle in the sugar, and mix gently so as not to crush the strawberries. Leave as-is for half a day (or overnight).
3. This photo shows how it looks after leaving it overnight. Separate the berries from the juice.
4. Pour the strawberry juice from Step 3 into an enamelled pan, and simmer and reduce over medium heat.
5. After simmering for 5 minutes, when the juice has thickened, add the berries from Step 3 and half the lemon juice. Keep cooking for 8 to 10 minutes, while it's still a bit liquid.
6. Add the remaining lemon juice, simmer for another minute or so and turn off the heat.
7. Done Fill a jar sterilized in boiling water up to the rim. Screw on the lid and let the jar cool upside down - you will be able to keep the jar at room temperature this way.

Story Behind this Recipe

I make strawberry jam every year in the spring, but it's a shame that the berries disintegrate if you cook them for a long time. So I figured out a way of retaining the shape of the berries by staggering the cooking times for the berries and juice.