There’s nothing quite like homemade strawberry preserves, is there? The taste of fresh strawberries, perfectly sweet and spreadable on toast, biscuits, or even used as a glaze for desserts… it’s simply divine.
And when you make your own, you’re not only rewarded with superior flavor, but you also have complete control over the ingredients. You can opt for a low-sugar version or use natural sweeteners, something you often can’t find in store-bought brands.
This recipe for canning strawberry preserves will show you how to make a batch that will last, whether you choose to store them in the pantry or the refrigerator.
What you’ll need
To can strawberry preserves, you’ll need:
- a canning pot with a rack
- several 250 ml jars
- new lids and rings
- a jar lifter
- a canning funnel
You’ll also need:
- a large pot or saucepan
- measuring cups and spoons
- a knife or potato masher
What you’ll need
- 3 pounds of fresh strawberries, hulled and chopped
- 1 ½ cups of granulated sugar
- 3 tablespoons of lemon juice
- 1/8 teaspoon of salt
Some people like to add a little extra something to thicken their preserves. You can use a commercial pectin or a slurry of 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.
Step-by-step Instructions: Making Strawberry Preserves
Here’s how to make strawberry preserves without pectin. This recipe will give you a classic preserve with a slightly looser set, allowing the natural strawberry flavor to shine.
Preparing the Strawberries
First, wash your strawberries, hull them (remove the green leafy tops), and crush them. I like to use a potato masher for this, but you can use a food processor if you prefer. Just don’t over-process them; you want some texture.
Cooking the Preserves (No Pectin Method)
In a large, heavy-bottomed pot, combine your crushed strawberries, sugar, lemon juice, and salt. Stir well to combine.
Cook the mixture over medium-high heat, stirring frequently to prevent sticking. As the mixture heats, the strawberries will release their juices and the sugar will dissolve.
Optional Overnight Method: For a richer flavor, you can layer the strawberries and sugar in a bowl, refrigerate overnight, then strain the liquid, reduce it separately, and add the berries back in for the final cooking stage.
Thickening the Preserves (If Needed)
If your preserves aren’t thickening to your liking, you can use a cornstarch slurry. Mix a tablespoon of cornstarch with a tablespoon of cold water to form a smooth paste. Add this to the pot and stir until thickened.
Achieving Desired Consistency
Simmer the preserves, stirring occasionally, until they reach your desired consistency. The time will vary depending on the water content of your strawberries and how thick you want your preserves. Skim off any foam that forms on the surface for a clearer preserve.
Canning strawberry preserves: Water bath method
Once you’ve made your strawberry preserves, you can safely can them using the water bath method.
Preparing the jars
First, sterilize your canning jars and lids by boiling them in water for 10 minutes.
Filling the jars
Ladle the hot strawberry preserves into the sterilized jars, leaving about ¼ inch of space at the top of the jar. Remove any air bubbles by running a knife or spatula along the inside of the jar. Then, wipe the rim of each jar clean.
Processing the jars
Place the lids on the jars and screw on the rings until they’re snug, but not too tight. Lower the jars into a boiling water bath, making sure they’re covered by at least 1 inch of water. Process for 5 minutes (you may need to adjust the time depending on your altitude). Turn off the heat and let the jars sit in the water for 5 minutes before carefully removing them.
Cooling and sealing
Place the jars on a towel-lined surface and let them cool completely, without being disturbed, for 12 to 24 hours. Check to see if the jars are properly sealed by pressing on the center of each lid. If the lid doesn’t flex when you press it, the jar is sealed.
Alternative Storage: Refrigerator Method
If you aren’t planning to can your strawberry preserves, you can still store them in the refrigerator.
- Pour the finished preserves into sterilized jars.
- Let the preserves cool completely.
- Store in the refrigerator for up to 4-6 weeks.
Be sure to use clean utensils when serving your preserves to avoid spoilage.
Variations and Substitutions
Feel free to experiment with the recipe! Here are a few ideas:
- Berry Combinations: Try swapping out a cup of strawberries for a cup of another type of berry, like blackberries, blueberries, or raspberries.
- Spice and Zest: Add a pinch of cinnamon or about ½ teaspoon of lemon, orange, or lime zest to brighten the flavor.
Serving Suggestions
Strawberry preserves are pretty versatile! Here are just a few ideas:
- Spread them on toast, scones, pancakes, or waffles.
- Top yogurt, ice cream, or oatmeal with a spoonful.
- Use them as a filling for pastries or cakes.
- Make chocolate-covered strawberries!
You can warm the preserves in the microwave for about 30 seconds if you’d like.
Key Takeaways
There’s nothing quite like the satisfaction of making your own strawberry preserves. So, give this recipe a try and enjoy the sweet taste of your hard work all year long!