Marmalata di Fragole Strawberry Preserves

My husband, Stephen, loves when I can fruits and vegetables at the height of their seasonal ripeness. It reminds him of his childhood growing up in Fremont, Michigan, where his Grandfather had a large canning company that made baby food.

Canning is a way of life in Italy. When I visited family in Calabria in the summer I looked forward to participating in the ritual of canning tomatoes.

In Northern Italy, where I lived, I enjoyed pulling out a jar of Calabrian canned tomatoes on a cold winter day to make something comforting, while the memories of those summer beach days warmed my soul.

Receipt Date: August 4, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 pounds Fresh, Sweet Strawberries, hulled

3/4 cup Sugar, I use Swerve sugar replacement

1-1/2 tablespoons Lemon Juice, freshly squeezed

Directions

Cook the strawberries, sugar and lemon juice in a large saucepan over medium heat. Stir continuously incorporating the strawberries, lemon juice, and sugar, taking care not to burn the sugar. Continue to stir strawberries until they release their juices and the sugar dissolves, about 10 minutes. Turn the heat down to low and simmer until the mixture thickens and becomes shiny about 60 minutes. Remove from the stove and allow to cool completely. Skim the surface to remove any scum. Transfer to a sterilized canning jar. Keep in the refrigerator for up to 2 months.