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A single jar of strawberry preserves with vibrant red color, sealed with a silver lid and placed on a white surface with whole strawberries around it.
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4 from 2 votes

Strawberry Preserves Recipe

Simple ingredients made into a delicious fruit spead. Makes 6 half-pints.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: Spring, Strawberries, Waterbath Canning
Author: Katie

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
  • 1 1.75 ounce package powdered pectin
  • 4 cups granulated sugar

Instructions

  • Prep canning supplies. Wash and heat your canning jars. They do not need to be sterile, but 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.
  • 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.
    A bowl of strawberries with a masher in it, illustrating the mashing of strawberries to the desired consistency for making preserves.
  • 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.
  • Add sugar. Add the sugar all at once and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
    The same pot showing the preserves with a mound of white sugar in the center before being mixed, indicating the addition of sugar to the fruit.
  • Remove from heat. After 1 minute, remove the pot from the heat. Skim off any foam with a spoon.
  • Fill jars with preserves. Use a ladle and canning funnel to fill the jars with the hot preserves, leaving 1/4 inch headspace.
    Jars filled with crushed strawberries, some with the addition of sugar, set against a white marble background, showcasing the beginning stages of preserve making.
  • 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.
    A top view of open jars filled with strawberry preserves, one being de-bubbled with a green tool, and the rest sealed with lids, ready for processing.
  • Process in a water bath. Place the jars in the canning pot and cover them with water. Boil for 10 minutes.
    A top-down image of jars in a water bath canning pot, some submerged in water, illustrating the process of sealing and sterilizing the preserves.
  • Cool and check seals. Remove jars from water and let cool for 24 hours. Check the seals before storing.
    An image showing a jar of strawberry preserves being lifted with blue jar tongs, with a focus on the securely sealed lid and the clear, rich color seen through the glass.

Notes

Use ripe, but firm strawberries for the best flavor and consistency.
Be sure to measure ingredients accurately for safe canning.
Always use a non-reactive pot (like stainless steel or enameled cast iron) to prevent the fruit from reacting with the metal.