Small-batch strawberry preserve from fresh berries, sugar and lemon—stove-thickened for toast, gifts, and pantry jars.
# What You Need:
→ Fruit
01 - 3 1/3 cups fresh strawberries, hulled and halved (about 1 lb 2 oz)
→ Sweetener
02 - 1 1/4 cups granulated sugar
→ Acidity
03 - 2 tablespoons freshly squeezed lemon juice
→ Optional
04 - 1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
# Step-by-Step Guide:
01 - Hull and halve the strawberries; place them in a large heavy-bottomed saucepan and gently crush about half with a potato masher, leaving some pieces intact for texture.
02 - Add the granulated sugar and lemon juice to the pan, stir to combine, and let rest for 10 minutes to draw out the juices.
03 - If using a vanilla bean, add the scraped seeds and the pod to the strawberry mixture now; if using extract, reserve it for the end of cooking.
04 - Set the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve sugar and prevent scorching; skim off any foam that collects on the surface.
05 - Maintain a steady simmer, stirring often, until the preserve visibly thickens and reaches 220°F on a candy thermometer, about 20–25 minutes; test by spooning a small amount onto a chilled plate — it should wrinkle when pushed.
06 - Remove the pan from heat, fish out and discard the vanilla pod if used, and allow the jam to rest 5 minutes before ladling into prepared jars; if using vanilla extract, stir it in now.
07 - Fill sterilized jars, seal immediately, let cool to room temperature, then refrigerate and use within 1 month; for extended storage, process sealed jars in a boiling water bath for 10 minutes.
