Strawberry Preserves

This recipe for strawberry preserves does not turn out run-of-the-mill store-bought strawberry jam. Here whole pieces of fruit float in a sweet, bright syrup that’s equally useful in the kitchen. To make it, you only need sugar, half a lemon, fresh strawberries, and sterile jars. Most of the prep time is hands-off: After you mix the sugar and fruit, it sits at room temperature for 12 or more hours, the fruit becoming sweeter and softer. Barely ripe strawberries contain more pectin, the soluble fiber that helps jams and jellies set, than their fully ripe counterparts, and wild berries typically have the best flavor and texture. Fresh lemon juice also lends a hand, improving gel production and brightening the strawberry flavor.

An excellent jumping-off point for first-time small-batch makers, you can adapt this easy strawberry preserves recipe to raspberries, blackberries, currants, or whatever berry you have on hand. These preserves will keep well in your fridge for at least a month. Spoon the berries and syrup over ice cream, yogurt, or oatmeal. Or split them up: Smash the candied berries onto buttered toast or scones or pair with peanut butter for the best iteration of that classic sandwich. Use the syrup to sweeten a cocktail—or add a few spoonfuls to a glass of seltzer for homemade strawberry soda.

This recipe was adapted for style from ‘The New Book of Middle Eastern Food’ by Claudia Roden. Buy the full book on Amazon.