I’m just going to go ahead and warn you that you’re going to be seeing strawberry recipes galore. I promise to do my best to keep it interesting. I saw the recipe for this little number in the latest issue of Bon Appetit and decided I needed to make it asap. Oh boy, am I glad I got on it! This strawberry conserve is like magic summer sauce. Since making it I’ve used it on waffles, in a strawberry fool, on a slice of bread and I even used the liquid in a beverage. I mean, come on, what’s not to love about that?
Not only can it be used in a million ways, but it takes very little effort. We’re talking strawberries, sugar and a lemon rind. Toss them in a pot and let the juices mingle for a couple hours—this involves no heat, so you can go about your day without worry. Then you’ll heat them on for a few minutes to get it a little more syrupy.
Then shazamm, you’ll have strawberry conserve and you can dream up all the ways you’ll use it. Now, what to do with the next pint of strawberries…
from june 2011 bon appetit
3/4 cup superfine sugar
Peel (with white pith) of 1/2 lemon
Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes.
Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month.