Step 1: Prepare the Strawberries. Wash and hull the strawberries. If they are large, quarter them; if smaller, you can simply halve them or leave them whole. Place the prepared strawberries in a large, heavy-bottomed pot or Dutch oven.
Step 2: Macerate with Sugar. Add the granulated sugar to the pot with the strawberries. Stir gently to combine, ensuring the sugar coats the berries. Let the mixture sit at room temperature for at least 1-2 hours, or ideally overnight in the refrigerator. This step draws out the juices, creating a syrupy base.
Step 3: Start Cooking. Add the lemon juice to the strawberry and sugar mixture. Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent scorching and to help dissolve the sugar.
Step 4: Skim and Simmer. Once boiling, reduce the heat to medium-low to maintain a strong simmer. Skim off any foam that rises to the surface using a spoon or ladle. Continue to simmer, stirring occasionally, for 30-40 minutes, or until the preserves thicken. The strawberry preserves recipe will thicken further as it cools.
Step 5: Test for Doneness. To test for doneness, you can use a few methods:
a) Cold Plate Test: Place a small plate in the freezer before you start cooking. Drop a teaspoon of hot preserves onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it’s done.
b) Temperature Test: Use a candy thermometer. The preserves should reach 220°F (104°C) at sea level.
c) Spoon Test: Dip a cold metal spoon into the preserves and lift it out horizontally. If the preserves form a sheet or two large drops rather than running off individually, it’s ready.
Step 6: Ladle into Jars. Carefully ladle the hot strawberry preserves into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean.
Step 7: Seal and Store. Place lids and bands on the jars. If canning, process in a boiling water bath for 10 minutes (adjust for altitude). If not canning, allow to cool completely, then refrigerate. Uncanned preserves will last several weeks in the refrigerator; properly canned preserves will last up to a year in a cool, dark place.