It is strawberry season! I was just down at the beach and got some amazing strawberries from the Carlsbad Farmer’s Market. I found a new organic farm called Cyclops Farms that I haven’t seen there before. They had the prettiest booth of all the farmers, full of all kinds of fruits and veggies. Their strawberries even had adorable stems on them and the guy told me they were picked only four hours earlier.
So, needless to say Delaney and I ate mad amounts of strawberries the entire week we were at the beach. And, I kept thinking of things to make with strawberries. Delaney has been obsessed with preserves lately on his toast in the morning and he bought a jar of “fancy raspberry preserves” and was eating it while we were down there. It made me think to make Strawberry Preserves. I thought to do Strawberry because it’s that time of year and my ulterior motive was so I can make Strawberry Thumbprint Cookies (my all time fave). That recipe can be found in my book, Cookies for Everyone. But, today I’m sharing a recipe for Strawberry Preserves (which you’ll need to make the cookies too).
Makes 6 ounces
8 ounces (about 1 1/2 cups) organic strawberries
57 grams (1/4 cup) organic cane sugar
1/2 teaspoon organic lemon juice
Remove stems and finely chop strawberries.
Add strawberries, sugar and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved. Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally.
Turn the heat back down to medium and simmer for about 10 minutes or until the consistency is thick.
Transfer to a glass jar and let cool to room temperature.
Store in the fridge for up to 2 weeks.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!