Skip to main content
Epicurious
Bon Appétit

Strawberry Conserve

By Melissa Hamilton and Christopher Hirsheimer

4.2

(3)

Image may contain Food
Strawberry ConserveHirschmeier and Hamilton

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

4 cups fresh strawberries (about 1 pound), hulled, halved*
3/4 cup super fine sugar
Peel (with white pith) of 1/2 lemon

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsJamSpreadsStrawberryBerryFruitDairy FreeGluten FreeNut FreeVegetarianVeganEasy5 Ingredients or FewerMake AheadSimmerSummerBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.