Homemade Strawberry Preserves

This homemade strawberry preserves recipe uses only three ingredients (berries, sugar, and lemon juice — no pectin needed). It’s easy, takes 15 minutes to make, and tastes beautifully fresh, sweet, and full of concentrated strawberry flavor.

Ingredients

 

  • 1 pound (453 grams) fresh or fresh-frozen strawberries
  • 3/4 cup sugar (plus more to taste)
  • 1/2 lemon, juiced

 

Instructions

 

  • Wash cut the green tops off the strawberries, keeping as much of the fruit as possible. Roughly chop the strawberries.
  • Place the strawberries, sugar, and lemon juice in a medium pot. Stir in about two tablespoons of water. PRO TIP: Make sure the berries are not filled to the brim because they will foam as they start cooking.
  • Heat the ingredients over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and simmer, uncovered, for about 20 minutes, or until the temperature reaches 220° Fahrenheit on a thermometer. Taste for sweetness (careful, it's hot!). You may want to add up to an additional 1/4 cup sugar. Test the thickness of the strawberry preserves by running a spoon through a dollop of jam on a plate to make sure it holds a line. It will also thicken a little more once cooled.
  • Store in an airtight container and enjoy for up to three weeks in the fridge.

Notes

 

Additions and substitutions:

You can add optional ingredients like vanilla bean paste and ginger if you'd like to give your strawberry preserves an added flavor note. Stir in up to 1/2 teaspoon vanilla or 1/4 teaspoon vanilla paste, or 1/4 teaspoon powdered ginger or 1/2 teaspoon fresh ginger. 

Balsamic vinegar also pairs nicely with strawberry. Try one teaspoon and add from there, to taste.

Storage and Freezing:

Because so much liquid has been cooked out, these strawberry preserves will freeze well. Thaw in the fridge and give it a good stir before using.

You can go the whole route of boiling and preserving your strawberry preserves in sanitized, pressure-sealed jars. This will preserve the jam for about a year. But I like to skip this process and just store it refrigerator in an airtight container. The recipe only makes about 3/4 cup of jam, so I go through it quickly. I love these Weck jars (the logo is even strawberries, so), but a standard Mason jar or any container will do. It will keep in the refrigerator for about three weeks.


Recipe from Unpeeled Journal