iStrawberry Preserves

1. Wash jars, lids, and bands. Set a rack in a deep pot, place jars on the rack, and fill with water to cover by 1–2 inches. Bring to a bare simmer and keep jars hot; keep lids and bands at room temperature. Place a small plate in the freezer for gel testing.

2. Rinse and dry the fruit; remove hulls and halve any large pieces. In a large nonreactive pot, combine the strawberries, granulated sugar, and lemon juice. Stir gently to coat, cover, and let stand at room temperature for 2 hours (or refrigerate up to overnight) until very juicy and most crystals have dissolved.

3. Set the pot over medium-high heat. Stir occasionally until remaining crystals dissolve and the mixture reaches a vigorous boil. Cook at a lively boil, skimming foam and stirring gently to keep pieces intact, until thickened and the temperature reaches 220°F/104°C, 20–30 minutes. As a doneness cue, a spoonful on the chilled plate should hold its shape and wrinkle when nudged.

4. Return the canning pot to a full boil. Ladle hot preserves into hot jars, leaving 0.25 inch headspace. Slide a thin utensil around the inside to release air bubbles. Wipe rims clean, center lids, and apply bands until fingertip tight.

5. Process jars in the boiling-water canner for 10 minutes (start timing when the water returns to a full boil). Turn off heat, let jars rest in the water for 5 minutes, then transfer to a towel-lined surface.

6. Cool undisturbed 12–24 hours. Check seals (lids should be concave and not flex when pressed). Label and store in a cool, dark place for up to 1 year; refrigerate after opening.