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.
2 Pint, hulled, halved (about 5 cups)
1 Large, juiced
1. Place all the ingredients in a medium heavy bottomed saucepan and bring to a boil.
2. Reduce heat to medium/low and cook uncovered for 50-60 minutes, stirring occasionally until most of the liquid has evaporated (you want the preserves to have little chunks of strawberries).
3. Cool and bottle in sterilized jars. Store in the refrigerator as there is no sugar in this preserve.
4. Serve over toast, muffins, rice cake, on top of yogurt or use in desserts.
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)!