Intro:
Strawberries don’t last long. They bruise, soften, and fade within days. That’s why preserving them — gently and with purpose — is more than tradition. It’s timing, flavor, and care.
This recipe avoids excess sugar or overcooking. Instead, it preserves the essence of ripe strawberries with less. Less sugar. No added water. More depth, more possibilities.
Ingredients:
- 2 kg ripe strawberries, chopped
- 1 kg white sugar
- Juice of 1 lemon
- A pinch of citric acid (optional)
Method:
- Combine strawberries, sugar, and lemon juice. Let sit for 2 hours to release natural juices.
- Bring to a full boil on high heat, uncovered. Stir gently.
- Reduce to medium heat and continue stirring.
– Do not skim the white foam — it will fade naturally.
– Use a spoon to scrape any thickened mixture from the pot’s sides and return it to the simmering liquid. - Once the foam mostly disappears and the preserve deepens in color, remove from heat.
- Blend with a hand mixer directly in the pot (off heat) until smooth or lightly textured.
- Return to medium heat and stir continuously while simmering another 10–15 minutes.
– This preserves the texture and prevents sugar from sticking or burning. - Pour hot preserve into sterilized jars. Seal immediately and invert until fully cooled.
Storage Note:
Once opened, keep the jar refrigerated and use within a few weeks. This is a soft-set preserve with lower sugar — best enjoyed fresh.
Serving Ideas:
- Swirl into yogurt
- Drizzle over vanilla ice cream
- Use as a sauce for pancakes or cakes
- Mix with cold still or sparkling water, ice, and fresh mint for a natural summer drink
— Curianic Opinion
A platform for curiosity, clarity, and the deeper story.
