In this article: Learn how to make your own strawberry preserves with this super simple strawberry preserves recipe (includes canning directions!)
I love the taste of fresh strawberries and by making homemade strawberry preserves I can have that same fresh strawberry taste all year long!
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You may be wondering what the difference is between jam, preserves, and jelly. Many times they are used interchangeably, when they are actually different.
Jelly is made using fruit juice. There are no chunks in jelly. Jelly is usually more transparent and has pectin to help it hold its shape.
Jam is made using pureed fruit and usually has the addition of pectin. It is thicker than jelly with a more fruit taste.
Preserves are made using whole or fruit chunks. The juice released from the fruit, mixed with the sugar, create a syrup/jam around the fruit pieces. Preserves don’t usually have pectin, as they are gelled in the sugar syrup. Preserves are looser and not as gelled as other versions.
The following strawberry preserves recipe is so simple, it only has 3 ingredients! I’ve also included canning directions so you can enjoy it all year long!
How to Make Strawberry Preserves
This recipe works for both frozen or fresh strawberries. Sometimes it’s easier to just wash, cut, and freeze strawberries in the middle of harvest season and can them at a later date.
I have made these preserves using both fresh and frozen strawberries and the result were the same.
Supplies Needed to Make This Strawberry Preserves Recipe:
Strawberry Preserves Ingredients:
9 Cups Strawberries (halved or quartered if large)
4 Cups Sugar (I use raw cane sugar)
4 T Lemon Juice
Strawberry Preserves Supplies:
Large stock pot
Stirring spoon
½ pint jars with rings and lids
To Make Strawberry Preserves:
Step 1: Place your strawberries in a large pot and stir in the sugar and lemon juice. If you are using fresh berries you can let them sit in the sugar for a few hours first if you want. If you are using frozen berries go ahead and skip to the next step.
Step 2: Turn the pot on to medium heat and bring the mixture to a boil. Stir frequently during this step to prevent burning.
Step 3: Once the berries are at a rolling boil, turn the heat down to medium and simmer the berries, stirring occasionally, until the syrup has thickened and sticks to the back of a metal spoon.
If you have a candy thermometer, you want to boil the strawberries until it reaches about 220 F.
This step may take 30-45 minutes (or longer depending on other factors such as altitude, heat, etc.)
When the preserves have thickened remove from the heat.
Please note that the preserves will thicken at this point and should coat the back of a cold metal spoon. If this hasn’t happened, then you likely need to cook longer. You can also try adding additional sugar.
The strawberry preserves will not thicken more during canning and will only thicken a very small amount during cooling.
Remember that the texture of preserves are not a gelled as jelly or jam that uses pectin. They are looser, more like fruit in syrup, than a jelly.
How to Can Strawberry Preserves:
This easy recipe can be canned using the boiling water bath canning method.
To can your preserves you will need a large canning pot with a jar rack. Since these are small half-pint jars, you can use a large stock pot as long as the water comes above the jars by about an inch and you have a rack to place in the bottom.
Here are the steps to can these preserves:
1) Sterilize your jar by running them through the dishwasher or washing in soapy, hot water. Keep the jars warm to prevent cracking when filling with hot preserves.
2) Fill your canning pot and turn the heat on to medium or high heat.
3) Fill your jars with preserves, leaving a ¼ inch headspace. Wipe the rims of the jars with a damp cloth and place the lids and bands on the jars, tightening finger tight.
4) Place the jars in your canning pot so that the water comes at least one inch above the jars.
5) Process (boil) the jars for 5 minutes. Start your timer when the water begins to boil.
6) After 5 minutes, turn the heat off the canning pot. Wait about 5 minutes before removing the jars.
7) Place the hot jars on a towel, in a draft free area where they will not be disturbed. Allow them to sit overnight or for at least 8 hours before checking for seals. You should hear the “ping” of the jars sealing.
8) Check your jars for proper seals by pressing down in the center of the lid. If the center can be popped up and down, your jar is not sealed and should be refrigerated.
These strawberry preserves should last at least a year in proper conditions. Wipe the jars clean, remove the bands, and store in a cabinet or pantry.
Be sure to check the seals again before opening.
This jam goes great on homemade buttermilk biscuits!
Check out more Ways to Preserve Strawberries for other ideas on what to do with fresh berries!
You May Also Like:
How to Make Honey Peach Preserves
21 Items You Can Preserve in a Water Bath Canner
How many pint jars does this make?
Made today 8 jelly jars which is about 4 pints
Can you freeze the preserves after it cools?
If you want to freeze it, you can skip the canning step altogether.
Mine made 6 half pint jars.
Can you use a sugar substitute such as honey or maple syrup and still can it?
I made double on recipe. it turned out delicious. I used 7 jars 12 pint 16 oz. jars. the strawberry preserves delicious
Mine haven’t set up? Still a little runny . Been 5 hours
What did you figure out?
Made last night, still runny this morning. How long does it take to set up?
My guess would be to boil it a bit more than suggested. Use a candy thermometer to be sure. It’s not always the same directions everywhere. Possible factors like elevation, constant heat, and exact amounts could come into play. Just my opinion, take it or leave it, lol. Happy canning. 💜💜💜
Mine is still running this morning can I put the jars back in a hot bath or do I need to pour it out and cook it more
These turned out fantastic! I got a phonecall from a friend yesterday who had too many strawberries to handle so I decided to make some preserves, and they turned out fantastic! Thank you for sharing this recipe!!
Ok so I read the reviews before I started which prompted me to boil twice as long as stated. Result……still runny and won’t set up. Total waste of time and money.
I can’t be a operator error because several have had the same problem.
If you are comparing it to jam or jelly that could be the problem. Preserves tend to have more of a loose texture. My grandmother taught me this method 40 years ago. When you boil the strawberries and sugar a foam may form. Skim the foam off with a spoon. Depending on where you are can make the difference in how long to boil them. When you hear the jars popping, it’s like music to your ears. They make great Christmas gifts also!
I’ve read it must be a “hard boil” = 220º w candy thermometer
One more question it also says to remove bands when all is finished. Is that the jar lid ( the silver ring) sorry first time.
Yes, the band is the silver ring
4 T of lemon juice. Tps or Tbs?
T is tablespoons
I wondered the same thing, thanks.
T = Tablespoon
t= teaspoon
I am going to try this recipe
I put the preserve which was still hot and did the canning by boiling . Just one question heard a popping sound from the jars later so is it fine?the hot preserve will cause condensation on the lid inside . Is that fine ?
Thanks for this. I gave it a go! Appreciate your time and effort teaching us.
Why do you not use Suregel?
Sure gel or gelatin is for jam or jelly. Preserves has a more loose texture.
Not sure why so many are having problems with this. This is the simplest way to make strawberry preserves. You don’t need Suregel. Just boil longer. If all fails, add more sugar. Longer on the heat and/or more sugar typically solves the issue.
I made this recipe awhile back and it was amazing !making a bigger batch today !! 🍓🍓
I made strawberry preserves today. Really delicious. I used the juice of 2 limes and over half a teaspoon of all;spice..
However I used 10 cups of strawberries and only made 5 half pints of preserves. The cooking time took 4 times longer as it did not want to thicken. What happened and what can I do to change this? I used a sucanat sugar as I like to use whole foods.
Thank you
Can I use fresh squeezed lemon juice or do I need to use bottled juice?
The fresh squeezed lemon juice will go fantastic in there-I’ll say way better taste than the bottled juice!
For canning you are supposed to use bottled lemon juice. It’s got the right amount of acidity for the canning process. It’s very important for the bacteria.
I’ve used both separately and there was no negative difference! A bit different in taste and colour but not bad differences
Since I only used 4 cups of sucanat sugar could that be the reason it took so long to thicken? Thanks
So far this recipe turned out great. Cooking time was about an hour with intermittent stirring, I stayed by the stove the whole time.
Made two batches, one with lemon juice from the bottle and one with the zest and juice from a lemon. No difference in thickening and the zest one tastes amazing.
I guess we’ll see if it impacts shelf life! If they even last long enough for that to be an issue 🤤
You said if you use frozen strawberries. Skip to step 2 do you put the sugar in with first?
Put frozen strawberries and sugar in at dame time then just let it cook. I love this recipe
This is just the kind of recipe I was looking for but can you tell how much 2 quarts of strawberries would weigh? I’m trying to figure out if I have enough. Thanks!
Why doesn’t anyone say how many half pints a recipe might make? It is so frustrating! Do I double the recipe? I don’t know because I don’t know how many one batch should yield. Everyone assumes that everyone else is an experienced canner…I am a newbie…
I hope this helps. Not preserves but I made Strawberry Jam today, used 4 lbs of strawberries and it yielded 5 half pints and one half pint that was only 3/4 full. The 5 that were filled to within 1/4” of top I processed for 10 minutes in a water bath canner. The 3/4 full one will go in the fridge and will be eaten first. The recipe I used called for 4 lbs of strawberries, 3 and 1/2 cups of sugar and a 1/2 cup of lemon juice. End result tastes amazing!
Can this same recipe be used with peaches and other fruits?
Do you have a printable version?
I would like to know this too! I have made this recipe twice now and it’s perfect! I cook it till thermometer reads 220. It takes about an hour!
Made mine and came out perfect! Thank you so much.