These preserves can be canned and stored for up to 1 year; multiply the recipe, if you like.

　　

Ingredients

makes 2 1/2 cups

　　2 pounds strawberries, hulled

　　1 tablespoon plus 1/2 teaspoon fresh lemon juice

　　1 cup sugar

　　

Step 1

Put the strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until the juices are released, about 40 minutes. Stir in the sugar.

　　

Step 2

Bring to a boil over medium heat. Cook, stirring occasionally, until the mixture registers 210°F on a candy thermometer, about 15 minutes. Let cool completely; skim foam from the surface with a spoon. The preserves can be refrigerated in an airtight container up to 2 months.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.