Two Ingredient Strawberry Preserves

You can't go wrong with these easy-to-make fresh strawberry preserves. Two ingredients. . .two hours waiting time. . . then cook . . . dissolving remaining sugar for about 10 minutes and then slow-boiling down into preserves for another 10. If preserves don't quite thicken . . . you have ice cream sauce. Too thick . . . and you can thin with a bit of water, wine, brandy, or juice.

Perfect for making the most of "U-picked" summer bounty, just as good for turning less-than-perfect fruit (strawberries, peaches, plums, or other juicy soft fruits) into a delicious spread. Simple to make a pint or two as a surprise holiday gift in the dead of winter from store-bought berries.

Two Ingredient Strawberry Preserves

2 cups strawberries, washed, stems removed and cut into quarters (unless very small)

2 cups sugar

Sprinkle the sugar over the berries and let stand for 2 to 3 hours at room temperature (or up to 8 in the refrigerator). Stir from time to time as the strawberries yield juice. When ready to cook, put the mixture in a large pot and slowly bring to a boil, stirring as sugar dissolves. This should take about 10 minutes. Reduce heat, but keep mixture at a slow boil, and cook for 10 minutes. Remove from heat and skim off any white foam. Pour preserves into sterilized jars and process according to USDA guidelines. Or keep preserves in the refrigerator for up to a month

IMPORTANT NOTE: select a pot that allows mixture to boil up four or five times the original volume as it cooks.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.