I was never a jam or jelly fan until I tried the strawberry compote at Kona Cafe at Disney World. I loved the fact that the compote was slightly runny and had a hint of sourness to it. You could also taste the freshness. I have been thinking about their strawberry compote for awhile now and since I do not plan on going back to Disney World anytime soon, I decided to make my own.
Enter Martha Stewart’s Strawberry Preserves Recipe: Only strawberries, lemon juice, and sugar were need to make these delicious strawberry preserves. I liked that fact that there was no pectin in it as I associate pectin as a filler that is used in commercial jams and jellies.
Martha Stewart’s original recipe can be found here. I tweaked it slightly and here is my version:
2 pounds strawberries with the tops chopped off
1 freshly squeezed lemon’s worth of juice which is slightly more than 1 tablespoons
1/2 cup sugar, I like my preserves with hint of sourness
(1) Put the strawberries and lemon juice in a thick bottomed pan. I used my 5.5 quart oval Le Cruset. On low heat stir occasionally in the first 10 minutes. After that stir constantly or you will burn the bottom of your pot like I did!
(2) After about 30 minutes, stir in sugar. Keep stirring. Never mind the candy thermometer that Martha recommends, as 210 degrees is impossible to reach if you constantly stir, and you will need to stir or your pot will burn.
(3) Cook for another 10 minutes over medium heat and let cool. Your strawberry preserves are now ready to be demolished.