How to Can Old-Fashioned Strawberry Preserves

Every year when strawberry season hits, I set aside an afternoon to make these preserves, and after you try them, so will you. They’re thick, loaded with real fruit, and just sweet enough. If you’re new to canning, don’t worry. I’ll walk you through every step.

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a close-up of a single jar of strawberry preserves.

This uses just a handful of simple ingredients, comes together in about an hour, and tastes so much better than anything store-bought. Plus, you’ll get that gorgeous homemade texture with real chunks of strawberry. Let’s walk through how to make it. And yes, you can absolutely do this even if you’re new to canning.

Ingredients and Tools You’ll Need

The better your berries, the better your preserves will be. If you’re using garden-fresh strawberries, you might not need as much sugar.

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Equipment

6 half-pint canning jars with lids and bands
Large canning pot with rack
Canning Accessories
clean cloths

Ingredients

4 cups crushed strawberries, about 2 pounds of fresh strawberries
2 tablespoons lemon juice (bottled for consistent acidity levels)
1 1.75 ounce package powdered pectin
4 cups granulated sugar (may need less if your strawberries are garden-fresh)

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Strawberry Preserves

Step 1: Prep Canning Supplies

Wash and heat your canning jars. They do not need to be sterile, but they need to be hot. A 200-degree oven or a pot of hot water are good options. Place your lids and rings in simmering water.

Step 2: Prepare The Strawberries

Wash and hull the fruit. Use a potato masher, fork, or the back of a spoon to gently crush the strawberries. You’re aiming for a mix of smaller mashed pieces and larger chunks. Unlike strawberry jam, where you want a more uniform and smoother consistency, preserves should have larger fruit pieces. You should have 4 cups of crushed strawberries.

potato masher mashing strawberries in bowl.

Step 3: Combine Strawberries With Lemon Juice And Pectin

In a large, non-reactive pot, mix the crushed strawberries, lemon juice, and powdered pectin. Bring the mixture to a full rolling boil over high heat, stirring frequently.

large pot of crushed strawberries and lemon juice bubblling.

Step 4: Add Sugar

Add the sugar all at once and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.

sugar added to pot of mashed strawberries.

Step 5: Remove From Heat

After 1 minute, remove the pot from the heat. Skim off any foam with a spoon.

spoon skimming foam of the top of cooked strawberry preserves mixture.

Step 6: Fill Jars With Preserves

Use a ladle and canning funnel to fill the jars with the hot preserves, leaving 1/4 inch headspace.

Step 7: Wipe Jar Rims And Apply Lids

Wipe the rims of the jars with a clean cloth, place the lids on the jars, and screw the bands down until fingertip-tight.

Step 8: Process In A Water Bath

Place the jars in the canning pot and cover them with water. Boil for 10 minutes.

jars in water bath canner and then submerged in water.

Step 9: Cool And Check Seals

Remove jars from water and let cool for 24 hours. Check the seals before storing.

jar lifted out of canner and jars cooling on towel.

Storage Instructions

Once sealed and cooled, store the jars in a cool, dark place like a pantry or a cupboard. Avoid places with direct sunlight or heat, as this can affect the quality of the preserves. Properly canned and sealed preserves can last up to a year in the pantry.

After opening a jar, always store it in the refrigerator. Use refrigerated preserves within 1 month for the best taste and safety.

While canning is ideal for long-term storage, you can freeze preserves if needed. To freeze, first leave enough headspace at the top of the jar to allow for expansion (about 1/2 inch). Make sure the preserves are completely cooled before freezing. They can last up to 6 months. Thaw in the refrigerator overnight when ready to use.

What to Serve with Strawberry Preserves

The larger pieces of fruit in this recipe are so good spread over any bread.

Have a classic English breakfast with this spread over biscuits.
The flavors in this oatmeal sandwich bread will taste wonderful with the strawberries.
Or go all out and spread this over strawberry sourdough bread.

Questions and Troubleshooting

Can I use frozen strawberries instead of fresh for this recipe?

Yes, you can use frozen strawberries. Make sure to thaw them completely and drain any excess liquid before crushing. Keep in mind that fresh strawberries will taste better.

Can I reduce the amount of sugar in the recipe?

Sugar is important for preservation and consistency, it’s not just about flavor, so you need it all.

How do I know if my preserves have set?

You can do a gel test by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s set.

multiple jars of strawberry preserves on counter with strawberries around.

More ways to preserve strawberries

When it’s berry season, you can’t have enough strawberry recipes. Here are some of our favorites.

You can make your home canned strawberry lemonade concentrate to enjoy all year long.
If you don’t like the larger pieces of fruit in this recipe, you may prefer a classic strawberry jam.
Try decorating your jars with these free jam jar labels.
And for something that doesn’t require canning at all, try pickled strawberries or dried strawberries.