We love a good old peanut butter and jelly sandwich in our house, and sometimes we’ll swirl Homemade Strawberry Preserves into our greek yogurt or ice cream. It is so easy to make at home, and you control the amount of sweetener that goes into the final product.
We’ve been buying preserves from Harry’s Berries at the Hollywood Farmer’s Market for years, but my husband always complains that there’s too much sugar in them for him. Harry’s consistently has the most incredible strawberries I have ever tasted, hands down, so my husband can’t comprehend why they feel the need to use so much sugar in their preserves. I tasted several brands of strawberry jam and preserves from our local grocery and they too all had a really sugary aftertaste.
I love preserves that taste like pure strawberries with just a touch of added sweetness, so I decided to come up with my own recipe substituting agave for sugar. The real trick, though, to this recipe is using the best berries you can find, and no one beats Harry’s (I’ve made preserves using berries from the grocery and they’re also delicious. Just go with what you like)! Every morning we’ve been eating these vitamin C packed, gooey, chunky preserves. No matter whether you spread them on a rice cake with a little cream cheese, place a dollop on top of yogurt or a spoonful served on top of oatmeal or pancakes, it’s pure heaven in every bite.
Photo by Maren Caruso
- 2 Pints Strawberries (about 5 cups), stemmed and halved
- juice of 1 lemon
- 1/4 Cup honey or agave nectar
- Place all the ingredients in a saucepan and bring to a boil.
- Reduce heat to low and simmer uncovered for 50-60 minutes, stirring occasionally until most of the liquid has evaporated (you want the preserves to have little chunks of strawberries).
- Cool and serve.