Learn how to make strawberry preserves at home with our easy recipe! Discover the delicious taste of making strawberry preserves that will elevate your breakfasts and snacks.
Making your own strawberry preserves at home is a delightful and rewarding experience.
With our step-by-step recipe for strawberry preserves, you’ll learn how to capture the fresh, vibrant flavors of strawberries in a jar.
Making strawberry preserves is simpler than you might think. All you need are fresh strawberries, sugar, lemon juice, and a bit of patience.
Our strawberry preserves recipe guides you through the process, from preparing the strawberries to achieving the perfect texture and flavor.
Say goodbye to store-bought preserves. Get ready to fill your kitchen with the irresistible aroma of strawberries simmering on the stove with this homemade strawberry preserves recipe.
Strawberry Preserves vs Jam
While both strawberry preserves and homemade strawberry jam contain fruit and sugar, preserves typically contain larger fruit chunks and have a slightly firmer texture compared to jam.
Homemade preserves often have a more intense fruit flavor since they use less sugar and are cooked for a shorter time, preserving the natural taste of the fruit.
How to Make Strawberry Preserves
Complete List of Ingredients
- 4 packed cups fresh strawberries hulled & cut in half
- 1 cup of sugar
- ½ lemon juiced or ¼ cup lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Wash the canning jars, lids, and bands in hot, soapy water. Rinse thoroughly.
Place the jars in a large pot filled with water, ensuring they are fully submerged.
Bring the water to a boil and let the jars boil for 10 minutes to sterilize them. Keep the lids and bands in simmering water until ready to use.
Place strawberries in a large stock pot, add sugar, and fresh lemon juice
Mash the berries (if they are too hard, wait to mash them)
Bring mixture to a full rolling boil over high heat and every so often mash the berries with a potato masher.
Once it’s boiling and you’ve mashed the berries, turn the down to medium high and add the corn starch slurry (corn starch plus water).
It will begin to thicken quickly, so do not take your eye off it.
Let cook for 5-6 min continuing to stir every minute or so.
Pour into a large bowl and let cool for 30-45 min at room temperature
Using a funnel, carefully ladle the strawberry preserves into the sterilized jars, leaving about ¼ inch of headspace at the top.
With a clean, damp cloth or paper towel, wipe the rims of the jars to remove any residue or stickiness.
Remove the lids from the simmering water and place them on top of the filled jars. Screw the bands onto the jars.
Place the filled jars into back into the water bath. Ensure that the jars are fully submerged in water, with at least 1 inch headspace of water covering the tops. Bring the water to a gentle boil and process the jars for 15 minutes.
Carefully remove the processed jars from the boiling water and place them on a clean towel or cooling rack. Allow the jelly jars to cool undisturbed for 12-24 hours.
Once the jars have cooled, check the seals by pressing down on the center of the lid. If the lid is firm and doesn’t flex, the jar is sealed properly. Any unsealed jars should be refrigerated and used promptly.
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Strawberry Preserve Uses
Strawberry preserves are perfect for spreading on toast, biscuits, or scones for a delicious breakfast or snack. You can also use them as a filling for cakes, muffins, and pastries, or swirl them into yogurt or oatmeal for added sweetness and flavor.
Whether you’re enjoying them in sweet or savory dishes, strawberry preserves add a burst of flavor and a touch of sweetness that enhances any meal or snack.
Strawberry Preserves FAQs
How long does strawberry preserves last?
When properly stored in sterilized jars and sealed tightly, homemade strawberry preserves can last for up to a year in a cool, dark place. It’s important to ensure that the jars are tightly sealed and that the preserves are stored away from direct sunlight and excessive heat, as these conditions can shorten their shelf life and affect their quality. Once opened, strawberry preserves should be kept in the refrigerator and consumed within a few weeks for the best taste and texture.
Can I use frozen strawberries to make preserves?
Yes, frozen strawberries can be used to make preserves, but fresh berries generally yield the best flavor and texture.
Do I need pectin to make strawberry preserves?
Pectin is a natural thickening agent found in fruits that helps preserves set. While some recipes call for added pectin, strawberries naturally contain pectin, so it’s not always necessary to add extra pectin. Cooking the strawberries with sugar and lemon juice helps to activate the natural pectin and achieve the desired consistency.
How do I know when the preserves are done cooking?
The preserves are done cooking when they reach the desired thickness and consistency. To test if the preserves are ready, place a small amount on a chilled plate and tilt the plate. If the hot preserves hold their shape and don’t run excessively, they are done. Keep in mind that the preserves will continue to thicken as they cool.
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How to Make Strawberry Preserves
Ingredients
- 4 packed cups fresh strawberries hulled & cut in half
- 1 cup of sugar
- ½ lemon juiced or ¼ cup lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Wash the canning jars, lids, and bands in hot, soapy water. Rinse thoroughly.
Place the jars in a large pot filled with water, ensuring they are fully submerged.
Bring the water to a boil and let the jars boil for 10 minutes to sterilize them. Keep the lids and bands in simmering water until ready to use.
Place strawberries in a large stock pot, add sugar, and fresh lemon juice
Mash the berries (if they are too hard, wait to mash them)
Bring mixture to a full rolling boil over high heat and every so often mash the berries with a potato masher.
Once it’s boiling and you’ve mashed the berries, turn the down to medium high and add the corn starch slurry (corn starch plus water).
It will begin to thicken quickly, so do not take your eye off it.
Let cook for 5-6 min continuing to stir every minute or so.
Pour into a large bowl and let cool for 30-45 min at room temperature
Using a funnel, carefully ladle the strawberry preserves into the sterilized jars, leaving about ¼ inch of headspace at the top.
With a clean, damp cloth or paper towel, wipe the rims of the jars to remove any residue or stickiness.
Remove the lids from the simmering water and place them on top of the filled jars. Screw the bands onto the jars.
Place the filled jars into back into the water bath. Ensure that the jars are fully submerged in water, with at least 1 inch headspace of water covering the tops. Bring the water to a gentle boil and process the jars for 15 minutes.
Carefully remove the processed jars from the boiling water and place them on a clean towel or cooling rack. Allow the jelly jars to cool undisturbed for 12-24 hours.
Once the jars have cooled, check the seals by pressing down on the center of the lid. If the lid is firm and doesn't flex, the jar is sealed properly. Any unsealed jars should be refrigerated and used promptly.