Best Strawberry Preserves Recipes

STRAWBERRY PRESERVES

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.

STRAWBERRY FIG PRESERVES

Steps:

• Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY PRESERVES I

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.

STRAWBERRY PRESERVES

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

STRAWBERRY FIG PRESERVES

Steps:

• Combine the figs, sugar and jell-o in a dutch oven.
• Bring to a slow boil over medium to medium-high heat.
• Reduce heat and simmer for 10 minutes.
• Stir constantly to prevent sticking and burning.
• Put in sterlized jars and seal.

OLD FASHIONED STRAWBERRY PRESERVES/JAM

Steps:

• In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
• Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
• Reduce the heat to low, add in sugar and lemon juice.
• Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
• Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
• The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).

OLD-FASHIONED STRAWBERRY PRESERVES

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.)

FIG PRESERVES (JELLY) STRAWBERRY,GRAPE,PEACH

Steps:

• 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
• 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
• 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
• 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)

STRAWBERRY BOURBON VANILLA PRESERVES

Steps:

• Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
• Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
• While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
• Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.

GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES

Steps:

• Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
• Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
• Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
• Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

BAKED BRIE STUFFED WITH STRAWBERRY PRESERVES AND TOASTED ALMONDS

Steps:

• Carefully lay the cheese on its side and using a long, sharp knife, horizontally cut in half.
• Spread the preserves on the cut side of the bottom layer of cheese.
• Sprinkle on the nuts.
• Replace the top half of the brie.
• Roll out the puff pastry into a circle, about double the diameter of the wheel of Brie.
• Place the Brie in the center of the pastry.
• Gather up the edges and decoratively twist together.
• Refrigerate for at least 1 hour or up to 24 hours wrapped in plastic.
• Preheat the oven to 375°F.
• Spray a large baking sheet with cooking spray.
• Beat the egg yolk and brush over the pastry.
• Bake about 40 minutes, until the pastry is evenly puffed and brown.
• Serve warm or at room temperature.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRY RHUBARB PRESERVES

Steps:

• In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• Cover the bowl, and place it in the refrigerator overnight.
• The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
• Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• Add the crushed pineapple, and cook for an additional 5 minutes.
• Turn off the stove, add the boxes of dry gelatin powder, and mix well.
• Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
• Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
• Yields: 7-1/2 cups of preserves.
• Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.

STRAWBERRY FIG PRESERVES

Steps:

• 1. Depending on the size of you canner, it may take up to 30+ minutes to get the water ready to can. Get that water going & once it's boiling, sterilize your jars. For a single batch, you should need 2 maybe 3 pints. (This will vary depending on how they cook down.) Get some water boiling in a small pan to sterilize the lids.
• 2. Cut off the stem & dice each fig into quarters or smaller. My mom uses a potato masher on the figs. Mix all ingredients together, stir & bring to a boil over medium-high heat. Reduce heat to medium.
• 3. Let boil/simmer for 10 minutes, stirring often. (I turn the heat down, so I don't have to stir constantly to keep from sticking or burning.)
• 4. Place a teaspoon of the preserves in a bowl & place in the freezer. Check after a few minutes to see how they are setting up. If the are thickening, you are ready to put them in jars. If not, place a new sample in the freezer to retest.
• 5. Depending on your desired thickness, boil longer for a thicker preserve or shorter for a runny one.
• 6. Pour into sterilized pint jars, filling to the top (leaving the correct air gap if canning). Cover with sterilized lid and place ring on jar. If you are canning, please read up on the correct procedures, but the idea is to place jars in a hot water bath, boil for 10 minutes to force air in the gap from the jar. Once the jar cools, the lack of air in the gap will cause the lip to seal tightly. If jars do not seal, just put them in the refrigerator & enjoy!!!

CHEESE BALLS WITH STRAWBERRY PRESERVES

Steps:

• Combine cheese, pecans, mayonnaise, and onion.
• Form into a one ball with a well or indentation in center.
• Place ball on serving plate and fill center with strawberry preserves.
• Serve with assorted crackers.

STRAWBERRY PRESERVES II

Steps:

• In a large bowl, combine strawberries and sugar. Let stand 10 minutes. Combine lemon juice and pectin, then stir into strawberry mixture; continue stirring for 3 minutes. Pour into clean plastic containers to within 1 inch of the top. Cover, and allow to set for 24 hours at room temperature, then freeze.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

CHOCOLATE BROWNIE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE AND STRAWBERRY PRESERVES

Steps:

• For the cookies: Preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper.
• Whisk the flour, baking powder and salt in a small bowl.
• Stir the 2 cups chocolate chips and butter in a medium bowl over a saucepan of barely simmering water until the chocolate mixture is melted and smooth. Remove the bowl and set aside. The mixture may be thick.
• Combine the eggs, sugar and vanilla in a large bowl. Beat the egg mixture using an electric mixture, until light and fluffy, about 5 minutes. Add the melted chocolate mixture and beat until well blended. Add the flour mixture and beat until just incorporated. Stir the remaining 1 cup chocolate chips into the batter. If the batter is very soft, chill for 15 to 20 minutes to allow the batter to firm up slightly. The batter can be prepared 1 day ahead. Let the batter stand at room temperature at least 1 hour before continuing.
• Using a small cookie scoop, drop the batter in rounded tablespoonfuls onto the baking sheets, spacing 1 1/2-to-2-inches apart. Bake the cookies until slightly firm to touch and crackled all over tops but still soft in the center, 12 to 15 minutes. Cool the cookies on the sheets.
• For the white chocolate ganache: Bring the cream to simmer over medium heat in a heavy small saucepan. Remove the pan from heat and add the white chocolate chips. Stir until melted and smooth. Chill the ganache until firm enough to spread, 1 to 2 hours. The ganache can be prepared 1 day ahead. Cover and keep chilled. Let the ganache stand at room temperature 2 hours to soften slightly before using.
• For the strawberry preserves: Mix the preserves and the lemon zest in a small bowl.
• Spread about 1 teaspoon ganache onto the flat side of each cookie to within 1/4-inch of the edge. Spoon 1/2 to 1 teaspoon strawberry preserves on the ganache side of half of the cookies. Place the remaining cookies on top, ganache side down, to form sandwich cookies. Chill until the ganache is firm, 15 to 20 minutes. Insert lollipop sticks into the ganache filling, if desired
• For the white chocolate drizzle: Place the white chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Drizzle the melted chocolate over the top of one side of each sandwich cookie, using a fork. Chill until the chocolate has set, about 10 minutes. The drizzle can be prepared 1 day ahead. Store airtight in the refrigerator.

CHEDDAR CHEESE WITH STRAWBERRY PRESERVES

Steps:

• Combine all the ingredients except the strawberry preserves.
• Mix well and chill for 2 to 3 hours.
• shape the mixture into a ball, or put it in an attractive serving dish.
• Another serving option is to press the dip into a lightly greased ring mold.
• If served as a cheese ball or spread, surround it with the strawberry preserves or put the preserves on the side.
• If served as a mold, fill the center with the preserves.
• Serve with crackers. Melba rounds or Triscuits are good choices for this dip.

HOMEMADE STRAWBERRY PRESERVES

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.