Sometimes our strawberry buying gets a little out of control. I recently found a terrific strawberry conserve recipe to use those beauties up before they start turning moldy in the fridge.
All it takes is strawberries, lemon and sugar.
Combine them, let them sit in a pot for a while, then turn on the heat.
After they cook, they turn out a beautiful, just-thick-enough syrup, which jarred, keeps the berries suspended in deliciousness for up to a month.
Though truthfully, I’ve kept jars of this around all summer long. Drizzle the syrup over ice cream, serve the berries with cheese, or spoon them over pound cake.
From Canal House Kitchen via Bon Appetit
4 cups fresh strawberries (about 1 pound), hulled, halved
3/4 cup superfine sugar
Peel (with white pith) of 1/2 lemon
Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month.