Best Homemade Strawberry Preserves Recipes

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STRAWBERRY PRESERVES I



Strawberry Preserves I image

This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.

Provided by Stephanie

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 40

Number Of Ingredients 4

2 pounds fresh strawberries, hulled
5 cups white sugar
2 tablespoons vinegar
1 pinch salt

Steps:

  • In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
  • Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

Nutrition Facts : Calories 104 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 26.1 g

OLD-FASHIONED STRAWBERRY PRESERVES



Old-Fashioned Strawberry Preserves image

These old-fashioned strawberry preserves are made without pectin. The preserves are a simple combination of strawberries, sugar, and lemon juice.

Provided by Diana Rattray

Categories     Breakfast     Brunch     Dessert     Jam / Jelly

Time 15h5m

Number Of Ingredients 3

3 pints strawberries (fresh, ripe)
5 cups granulated sugar
1/3 cup fresh lemon juice

Steps:

  • Gather the ingredients.
  • Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps. Halve or quarter the strawberries lengthwise.
  • Combine the berries with the sugar in a bowl or a large stainless steel or enamel-lined pan and let sit for 2 hours at room temperature, then refrigerate overnight.
  • In a medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice.
  • Cook rapidly over medium heat until the strawberry mixture reaches a temperature of 221 F, 25 to 45 minutes. Skim off any foam from the surface.
  • Ladle or funnel the strawberry preserves into hot, sterilized jars , leaving 1/4-inch headspace.
  • Process for 10 minutes in a boiling water bath .
  • Cool and store in the fridge until ready to use.

Nutrition Facts : Calories 222 kcal, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 54 g, Fat 0 g, ServingSize 6 (8-oz.) jars (12 servings), UnsaturatedFat 0 g

HOMEMADE STRAWBERRY PRESERVES



Homemade Strawberry Preserves image

You can even step this up by adding rhubarb, kiwi or any other fruit you like to mix with strawberries to it as well. TIP: Place a half a pat of butter into the strawberries as they boil down and this will prevent any foam from forming!

Provided by Linda Kauppinen

Categories     Fruit Sauces

Time 2h55m

Number Of Ingredients 3

2 lb fresh picked, hulled strawberries
1 Tbsp plus 1/2 teaspoon of lemon juice
1 c sugar

Steps:

  • 1. Take your strawberries and hull them (use a spoon its faster) In large bowl or pan, mash the strawberries to a release their juices.
  • 2. Add strawberries and lemon juice to a large pot Cook over low heat about 40 minutes. Stir in sugar. Bring to boil over medium heat, about 15 minutes. Pour into clean, hot sterilized jars and process for 15 minutes.

STRAWBERRY PRESERVES



Strawberry Preserves image

Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 3

2 pounds strawberries, hulled
1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice
1 cup sugar

Steps:

  • Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
  • Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

FRESH STRAWBERRY JAM



Fresh Strawberry Jam image

Provided by Ina Garten

Time 30m

Yield 2 pints

Number Of Ingredients 3

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Steps:

  • Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
  • Sterilizing Tips:
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
  • To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

OLD-FASHIONED STRAWBERRY PRESERVES



Old-Fashioned Strawberry Preserves image

Categories     Condiment/Spread     Fruit     Quick & Easy     Low Sodium     Strawberry     Spring     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 2

3 1-pint baskets fresh strawberries, hulled
2 cups sugar

Steps:

  • Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)

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