There is nothing better than homemade preserves. They are full of bright flavors and are so simple to make. I love to always have some in the fridge for morning toast, peanut and jelly sandwiches, or to put on top of biscuits.
Ingredients:
- 4 cups fresh strawberries, hulled and diced
- 1 tea of lemon juice
- ½ cup sugar
- 1/8 tea salt
- 2 tbsp cornstarch
- 2 tbsp cold water
Directions:
- Mash strawberries in a medium pot with a potato masher or fork. I like to leave mine chunky.
- Stir in lemon juice, sugar, and salt. Bring mixture to a boil over high heat.
- Mix cornstarch and water. Once the strawberry mixture is boiling, turn the heat down to medium and add the cornstarch and water mixture. Stir and let simmer for about 7 minutes, stirring frequently.
- Remove from heat and pour into the desired container. Allow preserves to cool completely with the lid off before sealing and putting them into the refrigerator.
- Keep in the fridge for up to 2 weeks.
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