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Recipe: Sunshine Strawberry Preserves

Adapted from a recipe from Bettina Canon

5 cups whole strawberries

4 cups sugar

Juice of half a lemon

Concentrated sunshine

1. Wash and hull strawberries quickly and carefully. Drain immediately and completely.

2. Stir together berries and sugar gently in a large, flat, shallow pan. Let stand an hour or so until the berries draw some juice.

3. Add juice of half a lemon, freshly squeezed.

4. Put the berry mixture in a deep, wide saucepan and heat slowly to boiling. Stir constantly with a wooden spoon. Cook approximately 8 to 10 minutes, until syrup begins to sheet slightly on a spoon. Skim off white foam.

5. Pour back into flat, shallow dish. Cover with glass or plastic wrap, leaving a 2-inch opening for evaporation. Place in hot sun until as thick as desired, up to 3 days. Stir every few hours. Bring inside at night.

6. Return preserves to pan and bring to a boil for a minute or two, then store. Preserves can be refrigerated, frozen or put in hot, sterilized jars and processed according to manufacturer's directions.

Note: Do not double the recipe. Small batches are essential.