Maddie and Skye went out to Froberg Farms and helped me pick strawberries last year. They were best eaten immediately, but of course we picked way more than we immediately used, so several pint bags went into the freezer. This morning I decided to make preserves with them, because Joe likes strawberry preserves. He always says his mother made wonderful strawberry preserves. This time I didn’t even try to make them like she did. I picked several sprigs of fresh rosemary from my herb garden to chop finely, ground black pepper on top, and the lemon and small amount of sugar were all that was needed more than all my frozen strawberries As they bubble in the pot (2 pots, actually as I had 8 pints of berries), I wish the little girls were here to help me stir.
- 4 pints fresh (best) strawberries – I used frozen this time
- 1/2 cup plus 2 Tablespoons sugar
- Pinch salt
- 1 Tablespoon freshly ground black pepper
- Juice of 1 large or 2 small lemons
- 1 teaspoon freshly chopped rosemary
Put all ingredients in soup pot or Dutch oven, and stir to combine. Bring to a boil. Then lower heat toand simmer about 30 minutes. Cook until thickened. Pour into pint jars and refrigerate for up to two weeks. Wonderful on waffles or as a spread for toast or scones. Also good on Blue Bell ice cream!.