Recipe and Photo by Lyn Deardorff
Makes about 4 half-pints
- 4 pounds organic or regular strawberries, firm and barely ripe
- 2 whole lemons
- 1 cup sugar (cane sugar or organic raw sugar)
- ¾ teaspoon ground cinnamon (optional)
- ½ teaspoon ground ginger (optional)
Prepare jars by placing in water-bath canner, bring to boil and simmer for at least 10 minutes while preparing recipe. Place lids and bands in small saucepan with water to cover, and simmer at very low heat.
Meanwhile, cut lemons into very thin slices and then cut each slice in half. Remove seeds.
Combine hulled whole strawberries, lemons, sugar and spices in a nonreactive saucepan or stockpot and cook over medium heat. Stir frequently to prevent sticking and burning. As it cooks, the strawberries will begin to break down and release juices. Continue cooking until mixture thickens. This can take from 20 to 40 minutes depending on ripeness of strawberries (less ripe will thicken faster). Test for spreadable consistency by cooling a tablespoon of the preserves on a saucer. If it begins to hold its shape, it is ready to jar.
Ladle hot mixture into jars, wipe rims and seal with bands and lids, leaving ¼ inch headspace. Process in water-bath canner for 5 minutes after water has returned to boil. Remove jars and leave undisturbed for 12 hours. Test lid seal after 1 hour and place any unsealed jars in refrigerator immediately.