Basic Homemade Strawberry Preserves
After making your first batch of homemade strawberry preserves, you'll never buy store bought again. It's surprisingly easy and the flavor simply doesn't compare.
Servings 2 pints
- 3 pints whole strawberries (about six cups sliced)
- 1/4 cup BOTTLED lemon juice
- 3 tablespoons pectin
- 1 teaspoon butter
- 3-1/2 cups granulated sugar*
- Glass Mason jars with lids and bands
Place sliced strawberries in a 6 or 8-quart saucepan. Crush the strawberries using a potato masher.
Stir in lemon juice, then gradually add pectin.
Add the butter to the top of the preserves.
Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar and stir to dissolve. Return the mixture to a boil. Continue to boil for one minute, stirring constantly.
Remove the pan from heat. Skim foam if any has accumulated.
*If using no-or-low-sugar pectin, reduce the amount of sugar to 1 3/4 cups.
Strawberry preserves that have not been canned or have been opened should be stored in and airtight container in the refrigerator and consumed within three months.
Preserves can also be frozen for up to a year. Be sure to leave 1/2-inch of clearance (headspace) between the preserves and the top of the container to allow for expansion as it freezes. Preserves that have been frozen should be thawed in the refrigerator.
Fill jars, leaving 1/4-inch of headspace. Wipe the rim of each jar clean, then top with a lid and a ring. Process for 10 minutes.
Remove the canner from the heat and allow the jars to rest inside for five minutes. Then carefully remove them and allow the jars to cool at room temperature. After 24 hours, remove the rings and test the lids for a seal. If the center of the lid does not flex, the jar is sealed. Any unsealed jars should be stored in the refrigerator.
Serving: 1tbsp | Calories: 56kcal | Carbohydrates: 14g | Sodium: 6.4mg | Potassium: 15mg | Sugar: 9.7g | Vitamin C: 2.4mg