Strawberry Conserve

Just strawberries and sugar. That’s the entire ingredient list for this old-fashioned conserve that relies on the fruit’s natural pectin to set instead of any added thickeners. It takes patience, but the result is a glossy, deeply flavored jam that tastes like concentrated summer.

The overnight sugar soak is the first critical step. Covering the berries with sugar and letting them sit draws out their juice through osmosis. By morning, you’ll have a pool of bright red strawberry syrup at the bottom of the bowl. That liquid gets strained off and cooked with the remaining sugar first, before the fruit goes back in.

Cooking the syrup separately for 10 minutes without boiling dissolves the sugar completely and starts the concentration. Then the berries go in and cook for 20 to 30 minutes until the conserve reaches setting point. Test by dropping a small spoonful onto a cold plate. If it wrinkles when you push it with your finger, it’s ready.

Pro Tips

• Use the ripest, most fragrant strawberries you can find. Under-ripe berries have less natural pectin and less flavor.
• Do not boil the sugar syrup in the first stage. High heat at this point can crystallize the sugar and make the conserve grainy.
• Sterilize your jars before ladling. Hot water from the dishwasher or 10 minutes in a boiling water bath both work.
• Skim any foam off the surface while cooking for a clearer, more jewel-like conserve.

Variations

• Add a squeeze of lemon juice with the fruit for a brighter flavor and extra natural pectin to help it set.
• Stir in a split vanilla bean during cooking for a strawberry-vanilla conserve.
• Add a tablespoon of balsamic vinegar at the end for a sophisticated, savory-sweet twist.