:max_bytes(150000):strip_icc()/old-fashioned-strawberry-preserves-3057818-hero-01-965bf2b311aa40658bb6107d405a7dbd.jpg)
The Spruce / Teena Agnel
Nutritional Guidelines (per serving) | |
---|---|
334 | Calories |
0g | Fat |
86g | Carbs |
0g | Protein |
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. |
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
-
Gather the ingredients.
The Spruce / Teena Agnel -
Wash the strawberries in cold water and drain thoroughly. Hull them and discard the caps.
The Spruce / Teena Agnel -
Combine the berries with the sugar in a large stainless steel or enamel-lined pan and let sit for 3 to 4 hours.
The Spruce / Teena Agnel -
In a medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice.
The Spruce / Teena Agnel -
Cook rapidly over medium heat until the strawberry mixture is clear and the syrup is thickened, or about 15 minutes.
The Spruce / Teena Agnel -
Ladle or funnel the strawberry preserves into hot, sterilized jars, leaving 1/4-inch headspace.
The Spruce / Teena Agnel -
Process for 10 minutes in a boiling water bath.
The Spruce / Teena Agnel -
Cool and store in the fridge until ready to use.
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.
Recipe Tags: