I love making this recipe in the heart of strawberry season.  You just need strawberries, sugar, and water!

By definition, preserves have large chunks of fruit.  If your strawberries are small, keep them whole or halve them. If they're large, cut them into quarters.

The berries, sugar, and water are cooked together in a way that doesn't require any pectin.  The preserves aren't as firm as typical jams or jellies—they are looser and more spoonable.

Uses for strawberry preserves: – On top of toast – Swirled into oatmeal – Spooned on top of ice cream – Dolloped over pancakes  – Stirred into Greek yogurt – Blended into a strawberry milkshake