4 cups fresh strawberries (about 1 pound), halved
1/2 cup super fine sugar
Peel (with white pith) of 1/2 lemon
Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. The berries will ooze and sugar will dissolve.
Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 3-4 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month (Adapted from Epicurious).
The fragrance and colour alone was enough to get real excited over. The taste? Perfect, garden fresh strawberries at a whole other level. Now what to do with Strawberry Conserve (or in the words of my husband; I am confused about what this is)? Well it would make a great topping for Greek yogurt, vanilla ice cream, angel food cake, pancakes, waffles or oatmeal. I also think it would be amazing on a nice slice of multigrain baguette with some goat cheese (I am actually drooling thinking about this). Endless possibilities. I might just drink it, ha.