It’s the tail-end of the cool dry season, which means strawberries are in season in Thailand. I bought 4 pounds from a farmer’s truck to make strawberry preserves. This version, adapted from The Kitchn does not use pectin. You use lemon juice and lemon rind as a source of pectin to jell the preserves. It will not be as thick as with pectin, so its consistency tends to be thinner. This recipe uses less sugar so you will have a product that is tart and lightly sweet.
4 pounds strawberries, washed, hulled, and quartered
9 cups granulated sugar
3 lemons, juiced, save the lemon halves trimming the stem ends
Put 4 metal tablespoons in the freezer. Fill 6 8-oz jars with hot water and cover the lids with hot water in a separate bowl. Set aside.
In a large pot, combine the strawberries with sugar and lemon juice. Mash lightly with a potato masher. Add the lemon halves. Bring to a boil and cook, stirring frequently, for about 20 minutes or until the liquid is thickened and reduced by half. Test the preserves to see if they have set. Remove a spoon from the freezer and dribble some of the strawberry liquid on it. Run your finger through the juice, if it leaves a trail, it is set. If not, continue cooking for another 20 minutes. It took 60 minutes to make this batch.
Throw off the hot water in the jars and carefully fill empty jars with the preserves leaving 1 inch head-space. Cover and let cool to room temperature. Store in the refrigerator
Eat within 3 weeks or freeze for up to 3 months.