Strawberry Preserves
There’s nothing quite like the taste of ripe, juicy strawberries—especially when they’re in season. And what better way to preserve that sweet, sun-kissed flavor than with a simple batch of fresh strawberry preserves? Whether spread on toast, spooned over yogurt, or layered into cakes and pastries, strawberry preserves are a pantry staple that brings a burst of brightness to just about anything.
I love strawberry preserves and so does my family. When my kids had friends for sleepovers the one thing they could count on was waffles with fresh strawberry preserves for breakfast. Now that they are all adults, they still expect them when they come to visit. A lot of people get intimidated by the thought of “preserves” but really it’s a quick and easy Jam! You CAN process them in a water bath to extend the shelf life but to be honest, I just make one or 2 small jars at a time and use them up. They will last in the refrigerator for at least 2 weeks. Now that I have a grandchild, I have a new generation of strawberry preserve lovers. He loves them on toast! And to be honest, so do I.
Homemade strawberry preserves are the essence of summer, captured in a jar. With just a few ingredients and a little time, you’ll have something truly special to enjoy long after berry season has passed. Plus, they make a lovely homemade gift—if you can bear to share them!
Instructions
1. Prep the Berries
Start by rinsing your strawberries well and removing the stems. Cut them in half or quarters depending on their size. If you like chunkier preserves, leave the berries larger; for a smoother spread, chop them finer. I have a masher that I like to use.
2. Cook the Preserves
Transfer the fruit and all its liquid into a wide, heavy-bottomed saucepan, add the lemon juice and sugar and then bring the mixture to a simmer over medium-hi heat and bring to a boil. Stir occasionally to prevent sticking.
Once it begins to bubble, lower the heat slightly and continue to simmer, stirring more frequently as it thickens.
3. Jar and Store
Pour the hot preserves into clean, sterilized jars. If you’re planning to eat them within a few weeks, let them cool, then store in the fridge. For longer storage, process the jars in a boiling water bath for 10 minutes.
Ways to Use Fresh Strawberry Preserves
- Slather on warm scones, biscuits, or toast
- Swirl into Greek yogurt or oatmeal
- Layer into cakes, tarts, or thumbprint cookies
- Serve alongside cheese and crackers for a sweet-savory appetizer
- Use as a filling for crepes or pancakes
Variations to Try
- Balsamic Strawberry Preserves: Add 1 tbsp balsamic vinegar during cooking for depth and richness
- Vanilla Strawberry Preserves: Stir in a teaspoon of vanilla extract at the end for a creamy, mellow finish
- Herbed Strawberry Preserves: Add a sprig of rosemary or thyme while the berries cook, then remove before jarring
Strawberry Preserves
Equipment
- 1 saucepan
Ingredients
- 2 cups cut strawberries, packed firm
- 2 tsp freshly squeezed lemon juice *about 1/4 of a lemon
- ¼ cup granulated sugar
- 1/16 tsp salt
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Instructions
- Wash and slice the strawberries then transfer them to a 2 cup measuring cup and pack firmly
- Transfer the strawberries to a medium sized pot and use a potato masher (or other masher) to mash the strawberries to your desired consistency. (I like to leave some chunks and not mash it to a puree).
- Add the lemon juice, sugar and salt, stir to combine
- combine the cornstarch and water and stir to make a slurry
- Bring the mixture to a boil over high heat. Once it boils reduce the heat to medium and add the cornstarch slurry. Stir to combine
- Reduce the heat to medium and let the mixture simmer for 7 minutes, stirring every minute or so.
- Remove from the heat and pour the preserves into a bowl to cool at room temperature for 30 minutes.
- Transfer to an airtight jar and refrigerate.