Old-Fashioned Strawberry Preserves

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 12/15/20
Strawberry preserves recipe

​The Spruce / Teena Agnel
Prep: 20 mins
Cook: 25 mins
Inactive: 4 hrs
Total: 4 hrs 45 mins
Servings: 16 servings
Yields: 4 (half-pint) jars
Nutritional Guidelines (per serving)
334 Calories
0g Fat
86g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 16
Amount per serving
Calories 334
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 86g 31%
Dietary Fiber 1g 3%
Protein 0g
Calcium 7mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick and easy recipe for strawberry preserves is made without added pectin. It's a vintage recipe and it makes about four half-pint jars that, when properly canned, will be shelf stable. If you only want a small batch to refrigerate right away, use a small batch strawberry jam instead.

Use a candy thermometer for the best results. Serve your strawberry preserves with scones, biscuits, toast, or use as a filling for a layer cake or as a topping for ice cream.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for strawberry preserves
    ​The Spruce / Teena Agnel

  2. Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps.

    Cut off strawberry tops
    ​The Spruce / Teena Agnel

  3. Combine the berries with the sugar in a large stainless steel or enamel-lined pan and let sit for 3 to 4 hours.

    Add sugar
    ​The Spruce / Teena Agnel 

  4. In a medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice.

    Add lemon
    ​The Spruce / Teena Agnel

  5. Cook rapidly over medium heat until the strawberry mixture is clear and the syrup is thickened, or about 15 minutes.

    Cook
    ​The Spruce / Teena Agnel

  6. Ladle or funnel the strawberry preserves into hot, sterilized jars, leaving 1/4-inch headspace.

    Ladle into jar
    ​The Spruce / Teena Agnel

  7. Process for 10 minutes in a boiling water bath.

    Process
    ​The Spruce / Teena Agnel

  8. Cool and store in the fridge until ready to use.

    Cool and store
    ​The Spruce / Teena Agnel

How to Test for Jelling Point of Jams, Jellies, and Preserves

  • Temperature: If you use a candy thermometer, cook the preserves to 220 F or 8 degrees above the boiling point. For each 1,000 feet of altitude above sea level, subtract 2 degrees. 
  • Freezer Test: Put a few small plates in the freezer. Near the end of the cooking time, begin to test. Drop a dab of jam on an ice-cold plate. Put it back in the freezer for 2 minutes. If the preserves wrinkle a bit when gently pushed with your finger, it is done. If it is still runny and your finger runs through it, continue cooking and test again in a few minutes.
  • Cold Spoon Test: Put a few metal spoons in the refrigerator. Dip a cold spoon into the boiling jelly and lift it. Let it run off the spoon. When two drops converge and "sheet" off the spoon, the preserves are done.

Tips

  • One pint of fresh strawberries weighs approximately 12 ounces. A 1-pound container, once the strawberries are hulled, will weigh about 12 to 14 ounces.
  • If the strawberry preserves setup properly, and you follow safe canning practices, the jars will keep for up to a year in a cool, dark place like your pantry.
  • If you're not sure if your preserves are properly canned, store them in the fridge and enjoy them within a month.

What Is the Difference Between Strawberry Jam and Strawberry Preserves?

Jam and preserves are made in very similar ways and have a similar flavor, but there is one major difference. Preserves tend to be made with whole fruit, so the spread has bigger chunks of fruit than a jam, which is often made of mashed fruit for a smoother texture.

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