We are in the midst of strawberry season here in the midwest. And the strawberries at the Farmer's Market have been spectacularly ripe and sweet. While I have been eating more than my fair share of them, I have also been making preserves. Homemade strawberry preserves have to one of the best of life's simple, summer pleasures. They not only do they harness and deepen the flavor of the strawberries, they rival anything store bought. Who knew all it takes is a jar of homemade Grand Marnier Strawberry Preserves to send one's sense of taste to nirvana.
Making jam and/or preserves doesn't have be a daunting process. Especially if you don't opt to put your jars in a water bath. The advantages of processing jars of jams/preserves in a water bath are two-fold. The jars can be stored at room temperature (before opening) and they have a longer shelf life. However, if you are making a small batch of jam/preserves, then forgoing the water bath process is the way to go. As it's highly likely your refrigerator stored jars will be empty in just a couple of weeks. Well before their four week optimum shelf life.
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There are essentially two kinds of preserves. Those made with added pectin and those made without. Personally, I prefer the without pectin method. This recipe uses only fresh strawberries, granulated sugar, freshly squeezed lemon juice and Grand Marnier.
For the most optimal strawberry flavor I highly recommend using the strawberries bought at the Farmer's Market or picked at the strawberry farm. Store bought strawberries tend to be firmer as well as less sweet and juicy as their farm counterpart. In addition to being more flavorful, sweeter and juicier, farm fresh strawberries tend be slightly smaller than store bought ones. Which makes it unnecessary to cut them up before macerating them in sugar.
Macerating the strawberries in sugar not only helps to draw out their natural juices, but further intensifies their fruity flavor. The result is you end up with the most flavorful, delicious, luscious preserves.
For these preserves, I recommend macerating the strawberries in sugar for anywhere between 4 and 8 hours. The longer the strawberries macerate, the more natural juices will be extracted. And more natural juice equals more flavor.
Using a deep, heavy bottomed or cast iron pan, will ensure your preserves cook evenly as well as help prevent your preserves from spilling out onto the stove while they are boiling.
Just as when you are making caramels, the process of cooking the preserves deserves your full attention. Cooking time for these preserves ranges from 20-25 minutes or until they reach a temperature of 215 degrees F to 220 degrees F. Another way of determining the doneness of your preserves is to get them to the consistency of a thick maple syrup. Note: My cooking time was closer to the 25 minute mark.
Adding Grand Marnier to the cooked strawberries results in a next level preserve. Just 1/8 of a cup is all you need to give your preserves a detectable, yet subtle flavor of the Grand Marnier. If you aren't fond of Grand Marnier, leave it out (although I really want to convince you to add it). For those of you who happen to big fans of Grand Marnier like me, you will be living your best life when you slather these preserves on toast, on an English Muffin, on a bagel, on a peanut butter sandwich, or a cracker topped with some Brie or other soft creamy cheese.
I have been hoarding the recently made batches of Grand Marnier Strawberry Preserves in the refrigerator. With any luck the Farmer's Market will still have fresh strawberries next week and I can make a few jars of these luscious, epic preserves to give away. There may be nothing better than having jars of homemade strawberry preserves, especially these Grand Marnier Strawberry Preserves, in your refrigerator ready to serve at a moment's notice. For those of you looking to up your brunch or weekend breakfast game, you definitely need these Grand Marnier Strawberry Preserves in your life!
Recipe
Grand Marnier Strawberry Preserves
Makes 2 pints or 4 half pints
Ingredients
1 quart of fresh strawberries, hulled (preferably from the Farmer's Market, Farmstand or Strawberry Farm)
3 cups (600g) granulated sugar
2 Tablespoons freshly squeezed lemon juice
1/8 cup Grand Marnier (or up to 1/4 cup if you want a more pronounced Grand Marnier flavor)
Directions
1. In a large glass or ceramic bowl, add in the hulled strawberries. Unless the strawberries are very large, there is no need to cut in them half.
2. Add in the sugar. Stir to coat the berries. Cover with plastic wrap and let sit at room temperature for at least hours or up to 8. Stir the strawberries several times while they are macerating.
3. Place the berries and all of the juices in a deep heavy bottomed or cast iron pan. Add in the lemon juice.
4. Cook the berries over medium-high heat. Bring to a boil. Cook on medium heat for 20-25 minutes, frequently stirring gently, as the mixture will continue to boil. Or cook until the mixture has reached a temperature of at least 215 degrees (F), but no more than 220 degrees (F). Note: About halfway through the cooking process use a potato masher to break up some of the strawberries.
5. Remove from heat and immediately stir in the Grand Marnier. Note: If you have some foam (and you probably will) skim some of it off. After skimming stir the mixture well.
6. Immediately pour the Grand Marnier Strawberry Preserves into 2 sterilized pint jars. Cover tightly, turn upside down and then let cool to room temperature.
7. Place the cooled jars in the refrigerator. The preserves can be safely stored for up to 4-6 weeks.
Notes: (1) If you don't want the hint of Grand Marnier in your preserves, you can omit it. Although it makes these preserves next level. I used 1/8 cup and thought it was the perfect amount. (2) Put a small bowl of the Grand Marnier Strawberry Preserves on your charcuterie board to take it next level. (3) In all likelihood there will be some foam created when you are cooking the preserves. Remove the majority of it with a spoon. When you stir in the Grand Marnier whatever small amount of foam left will be incorporated into the preserves.
Farmer's Market Strawberries (June 2023)
