Strawberry Preserves
Makes 1½ cups
  • 1 (16-ounce) package (454 grams) fresh or frozen strawberries, partially thawed and roughly chopped
  • 1½ cups (300 grams) granulated sugar
  • ¼ cup (32 grams) cornstarch
  • ¼ cup (60 grams) water
  1. In a medium heavy-bottomed saucepan, cook strawberries and sugar over medium heat until sugar is dissolved. Increase heat to medium-high, and bring to a boil. After berries have softened, use a potato masher to press berries just enough to release some of their juices and partially break up the berries, keeping the texture chunky.
  2. Continue to boil mixture, stirring frequently to prevent scorching on bottom of pan. Mixture will foam up and expand, and then shrink back as it cooks. Use a metal spoon with a thin edge to skim foam from surface and discard.
  3. In a small bowl, stir together cornstarch and ¼ cup (60 grams) water.
  4. Continue boiling until mixture thickens to a slow bubble and registers 215°F (102°C) on a candy thermometer. Stir in cornstarch mixture, and boil for 1 to 2 minutes, stirring constantly. Mixture will thicken. Pour preserves into jars or plastic containers, and refrigerate for at least 1 hour before using. Preserves will keep refrigerated for up to 2 months or frozen for up to 6 months in a jar with a tight fitting lid.
Recipe by Bake from Scratch at