Strawberry Conserve

From Melissa Hamilton and Christopher Hirsheimer, Bon Appétit, June 2011

Strawberries are low in pectin, so they don’t readily set into a firm jam. The presence here of some lemon rind, which is full of natural pectin, helps with that. But still, what you wind up with is more like strawberries in a beautiful, thick, blood-red syrup than it is like a jam. And in that way, it’s pretty spectacular.

4 cups fresh strawberries (about 1 lb.), halved
¾ cup superfine sugar
Peel (with white pith) of ½ lemon

Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. The sugar will dissolve and the mixture will get very juicy.

Bring the mixture to a simmer over medium heat. Cook, stirring gently, until the strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer the strawberries to a 1-pint jar. Continue simmering the liquid until it thickens into a syrupy consistency, 1-2 minutes. [Mine took a little longer.] Discard the lemon peel, and pour the syrup of the strawberries in the jar. Seal, and let cool to room temperature. Chill for up to 1 month.