Quick Berry Preserves

Quick Berry Preserves

Makes about 1 pint
To ensure shiny, clear preserves, skim off and discard any foam from the surface of the mixture as it cooks.
  • 1 pound fresh berries (blueberries, blackberries, raspberries or hulled and halved strawberries) or 1 1/2 pounds peaches, pitted, peeled and cut into 1-inch chunks
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 lemon, thinly sliced, seeds removed
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Chill 2 or 3 small plates in freezer for at least 30 minutes.

Put fruit, sugar, water and lemon in a medium pot, cover and cook over medium high heat, stirring once very briefly, until boiling and juicy, about 5 minutes. Uncover pot and continue boiling, without stirring, until thickened, 8 to 12 minutes more. To check if the preserves are thick enough, drop a small dollop onto one of the chilled plates. Tip the plate so that the preserves run then swipe your finger through the middle of the trail they've made. If the preserves don't run back together, they're thick enough and ready to remove from the heat.

Carefully ladle hot preserves into a glass jar or other heatproof container, seal tightly and store in the refrigerator for up to 2 weeks.
Nutritional Info: 
Per Serving: Serving size: 1 Tbsp, 20 calories (0 from fat), 5g carbohydrates.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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