Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Strawberry-Tarragon Preserves

Breakfast, Desserts, SnackDina CheneyComment

Be sure to use fresh, sweet strawberries, ideally local. Smaller berries tend to be more flavorful. 

Makes 2 cups

  • 3 tbsp fresh tarragon leaves
  • 4 cups fresh strawberries (ideally local), hulled
  • 1 cup granulated sugar
  • Juice of 1 lemon, strained
  • ¼ teaspoon salt
  1. Place the tarragon on a small piece of cheesecloth, form into a bundle, and secure with kitchen twine. Add to a heavy medium saucepot, along with the other ingredients. Mash with a potato masher until halfway broken down. Simmer on medium-high heat, stirring occasionally, until thickened and reduced to 2 cups, about 30 minutes.