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Pour the 150 grams sugar into the center of a pot to make a mound. Drizzle the 3 tablespoons water around the border of the sugar and cover the pot with a lid.
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Bring the mixture to a boil and cook until the sugar fully dissolves. This keeps the sugar from accidentally crystallizing.
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Add the 580 grams strawberries and stir to combine. The sugar will solidify once but don’t panic. Once the berries start releasing juice, it will melt again.
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Add the ¼ teaspoon citric acid and stir when the strawberries are immersed in their own juices.
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When the mixture comes to a boil, use a spoon to skim off the foam. Keep stirring the mixture and adjust the heat if necessary to prevent it from boiling over.
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The strawberry preserves are done when the strawberries become translucent, and the liquid is about the consistency of maple syrup.
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Transfer the preserves to a jar or glass container with a lid and let it cool to room temperature before refrigerating. They will keep for up to 2 weeks in the fridge as long as you don’t introduce any contaminants (like bread crumbs), or you can freeze it to keep it for up to 6 months.
