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
- 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.