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Make a small batch of easy, lemony strawberry preserves

Recipe: Sunny strawberry-Meyer lemon preserves without added pectin

Strawberries macerate in sugar before they are quickly cooked into a small batch of lemony-sweet preserves.

Strawberries macerate in sugar before they are quickly cooked into a small batch of lemony-sweet preserves. Debbie Arrington

Dab of preserves on a plate
Meyer lemon adds a sunny note to the berries.

Sometimes I have the urge to make jam but not too much – especially if I have limited fruit. These easy preserves take only 1 pound of strawberries, 2 cups of sugar and one Meyer lemon – no added pectin necessary.

Compared to jam, preserves have larger pieces of fruit – even whole small berries. Larger strawberries are quartered or sliced.

This recipe does take a little advance planning. To bring out their juice, the strawberries need to sit in the sugar for six hours (or overnight). This process helps the berries retain their bright red color.

Added just before cooking, the Meyer lemon juice and zest add a bright, sunny note to the berries.

The result is soft and spreadable. Keep the finished preserves in the refrigerator.

Sunny strawberry-Meyer lemon preserves

Makes about 1 pint (2 cups)

Ingredients:

1 pound strawberries, washed, hulled and quartered (about 2 cups)

2 cups sugar

Zest of 1 Meyer lemon

2 tablespoons Meyer lemon juice

Instructions:

In a large stainless steel or non-reactive bowl, mix strawberries with sugar. Cover and refrigerate for at least 6 hours (or overnight), stirring occasionally.

Strawberries boiling in a pot
Bring the berries to a boil, then simmer.

Transfer berries, sugar and syrupy juice to a large heavy pot. (It needs room to bubble.) Add lemon zest and juice.

Over high heat, bring strawberry mixture to a boil, stirring often so it doesn’t stick or burn. Let boil for 1 minute. Reduce heat to medium and let preserves simmer, stirring often, until desired consistency (about 10 to 15 minutes).

Remove from heat and transfer to a sterilized jar or other container. Cover and store in the refrigerator. May be frozen up to 6 months.

When is jam (or jelly or preserves) ready? To test consistency, freeze a small plate in the freezer for at least 10 minutes. Spoon a ½ teaspoon of preserves onto cold plate and return it to freezer. Check in 2 minutes. If the jam/jelly/preserves doesn’t run when the plate is turned sideways, it’s done.

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Garden Checklist for week of Dec. 8

Make the most of dry weather while we have it this week. Rain is returning.

* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.

* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.

* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.

* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.

* Set out cool-weather annuals such as pansies and snapdragons.

* Lettuce, cabbage and broccoli also can be planted now.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.

* Plant garlic and onions.

* Prune non-flowering trees and shrubs while they’re dormant.

* Clean and sharpen garden tools before storing for the winter.

* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.

* Rake and remove dead leaves and stems from dormant perennials.

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