Strawberry Preserves (small batch)

When I started making yogurt in my instant pot awhile back, I’ve never stopped.  When one batch is gone I make another.  It’s not a sweet yogurt and for me, it needs a little sweetness.  I started out with a drizzle of honey, fresh fruit, and my homemade granola.  It’s delish that way but I needed some variety.   Swirling a dollop of homemade fruit preserves is just what this yogurt needed!  It’s a perfect consistency to swirl in and adds the perfect sweetness.  So far I’ve made a batch of strawberry and blueberry.  It’s also delicious on toast!

  • 4 cups strawberries, hulled and halved or quartered if large (or blueberries)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons fresh lemon juice
  1. In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
  2. Turn heat down to low, add sugar and stir until dissolved.  Add lemon zest and juice.
  3. Increase heat to medium and bring mixture to a slow boil.
  4. Stir frequently mashing the strawberries as you stir, continuing to a slow boil until jam is thickened about 20 minutes.
  5. Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
  6. When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)

*Additional tip:  If you have a thermometer when the jam reaches 215 F, it’s ready.

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