Quick Berry Preserves
- 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 lemon, thinly sliced seeds removed
Chill 2 or 3 small plates in freezer for at least 30 minutes.
Put fruit, sugar, 1/4 cup 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.
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- 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 lemon, thinly sliced seeds removed