Strawberry Preserves
This easy strawberry preserves recipe is perhaps the best way to enjoy the bright, sweet flavor of early summer berries.
By Yankee Magazine|Jul 02 2020|
This easy strawberry preserves recipe is perhaps the best way to enjoy the bright, sweet flavor of early summer berries. Slather it on buttered toast, mix it into baked goods, or jar for later enjoyment when warm summer breezes are a distant memory.
Total Time
45 minutes
Ingredients
juice of 2 lemons, strained
4-1/2 cups sugar
2 pounds small to medium strawberries, hulled
Instructions
In a medium saucepan over medium high heat, combine lemon juice and sugar. Cook undisturbed until most of the sugar is melted, about 10 minutes. Gently stir, until sugar is completely melted. Using a moistened pastry brush, wash down any sugar crystals from the side of the pan.
Add strawberries and raise heat to high and gently boil (and gently mash the strawberries) until the mixture reaches 220°– continue to boil until thickened, about 5 minutes. Let cool about 5 minutes, then spoon the preserves into 6 very clean, 8-ounce canning jars, leaving a 1/4 inch of space at the top, and close with the lids and rings. Let cool and refrigerate or process.
To process, boil the sealed jars for 15 minutes. Let cool to room temperature and serve after 2 days or store the preserves in a cool, dark place for up to 1 year. Refrigerate after opening.
No pectin required in the strawberry preserve recipe? Interesting.
Can you freeze this instead or canning?
How good is it to see a recipe that does not call for “pectin”. Many people do not realize that fresh fruit has its own natural pectin and when you prepare your jams and jellies the correct way, you will never use commercial pectin again. I am looking forward to making this recipe as I have never used lemon juice with strawberries when making a jam recipe. Thank you for your great recipes every day!
Can this recipe be frozen?
Too much sugar….
What would you cut the sugar down to? And would it ruin the recipe?
The sugar content in above recipe is not alot compared to using pectin,that calls for 7 cups sugar.Yes you can freeze any type of jamIf you want a thicker jam with less sugar you could try to cook it longer and stir it also.I hand wash jars and use the dishwasher as the heat cycle will sterilize the jars.A taste of summer in the winter…peaches are a great add in,a favorite combo . enjoy…
Newbie question, What does it mean…let cool or process? You don’t need to process it? If you don’t process how long will it keep? Thanks.