Strawberry-Tarragon Preserves

A handful of fresh tarragon adds an unexpected herbacious quality to this strawberry preserve recipe.

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  • Makes: about 9 half-pints
  • Prep: 50 mins
  • Stand: 2 hrs
  • Process: 5 mins

Strawberry-Tarragon Preserves

Directions

  1. In an 8-quart stainless-steel, enamel, or nonstick heavy pot gently stir together strawberries, 2 cups of the sugar, and the lemon juice. Cover and let stand at room temperature for 2 hours.
  2. Gradually stir in the remaining 5 cups sugar and the butter. Bring to boiling over medium heat, stirring constantly until sugar dissolves; reduce heat to low. Simmer gently, uncovered, for 2 minutes, stirring frequently.
  3. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to boiling. Boil hard for 1 minute. Remove from heat. Quickly skim off foam with a metal spoon. Stir in tarragon.
  4. Ladle hot preserves into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  5. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. To distribute fruit, cool about 20 minutes, then gently turn and tilt jars; repeat as needed. (Do not invert the sealed jars.)
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Nutrition Facts (Strawberry-Tarragon Preserves)

  • Per serving:
  • 41 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 10 g sugar ,
  • 0 g pro.
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Reviews (1)

1 Ratings
608 Days Ago
I crush the berries and make this more like jam. My husband can't get enough of it. I also leave out the butter.

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