Pantry / RICETTI
Maltese strawberry preserve
Local strawberries cooked into a lemon-brightened preserve.
◷ 50 min / 20 servings
Method
- Wash strawberries, hull and halve large fruit.
- Put in a pan with sugar and lemon juice. Heat gently, stirring, until sugar dissolves.
- Boil 15–25 minutes, skim foam and test a drop on a cold plate until it wrinkles.
- Cool and divide into clean containers. Refrigerate up to 2 weeks or freeze.
✳ From the kitchen
Strawberry preserves form part of local jam making; this version requires refrigeration.
Tradition reference
Savina · Traditional Maltese fruit preserves ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.