Strawberry Sunrise Preserves

In my quest to eat more locally and seasonally, I couldn’t help but pick up a new hobby last year: canning.  Having rows of jars of apple butter, ginger pear preserves and peaches in white wine, among other things, got me through the winter, satisfying my fruit cravings without my having to buy out-of-season flavorless produce.

So this year, I’m kicking off the canning season with strawberry preserves.  Sweet and tart, these strawberries are just firm and chewy enough while still being spreadable.  The lime and orange flavors add a fun tropical flair not typically found in strawberry preserves.  Why wouldn’t you want to enjoy those summery flavors come the cold winter months?

Strawberry Sunrise Preserves

Slightly adapted from Canning for a New Generation

Makes 4 half-pint jars

3 pounds strawberries
1 ½ cup granulated sugar
3 tablespoons lime juice*
¼ cup triple sec or other orange-flavored liqueur

*Note: Lemon juice will work in place of lime juice as well. 

Note: If you have never done any canning, please read this post for how to can safely. 

Rinse and hull the strawberries. Cut any large strawberries in half. Gently mix with the sugar in a large bowl, cover and refrigerate for 8 hours or overnight.

Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

Gently pour the strawberries and sugar into a deep stockpot. Bring to a simmer over medium heat. Cook, stirring occasionally, for 5 minutes. Remove from heat and pour into a colander set over a large bowl.

Pour the strawberry juice back into the pan, reserving the berries in the colander, and bring to a simmer. Cook, stirring occasionally, until reduced and beginning to thicken, about 15 minutes.

Return the strawberries to the pan and add the lime juice and triple sec.  Stir and simmer for 15 to 20 minutes, stirring occasionally, until the strawberries are soft but holding their shape.

Move some of the boiling water from the canning pot into the bowl with the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a finger-tight ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 5 minutes.

Place the jars on a folded towel and allow to rest, undisturbed, for 24 hours. After one hour, check the seals of the lids.  If a seal has not formed, refrigerate the jar immediately.

If canned properly, these preserves will be good for about a year.