It is peak harvest season for Californian strawberries and prices have been pretty reasonable. I couldn’t resist in buying several punnets to cook up a batch of homemade preserve. The process starts with cleaning the strawberries and cutting them up.
Then sugar and lemon juice are added to the strawberries to start the maceration process.
The mixture is sealed and popped into the fridge over night. The next day, the mixture is boiled to cook it. It is left to cool and restored in the fridge. On the third day, the liquid is drained and returned to the fire to boil down into thick syrup before the strawberries are added back in.