Strawberry Preserves
A traditional, high-sugar preserve made with whole strawberries suspended in a rich syrup. Perfect for topping yogurt, biscuits, or shortcake.
Servings: 32 servings, or four half pint jars
Equipment
Ingredients
- 6 cups prepared strawberries about 2 quarts fresh
- 4½ cups granulated sugar
Instructions
- Wash and hull the strawberries, keeping them whole but removing the tops and green bits.
- In a bowl or half-gallon mason jar, layer strawberries and sugar. Let stand 8–10 hours (or overnight) to macerate.
- Prepare canner, jars, and lids. Sterilize everything before filling.
- Pour the strawberry-sugar mixture into a saucepan. Bring to a boil, then cook until the syrup thickens or reaches 220°F at sea level (adjust for altitude, see notes).
- Skim foam, if needed. Ladle hot preserves into sterilized jars, leaving ¼ inch headspace.
- Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes (15 minutes above 6,000 feet).
- Let jars rest 5 minutes in the canner before removing to cool. Check seals after 24 hours.
Notes
Don’t skip the maceration step. It’s essential for firming the fruit and drawing out juice to form the syrup. The full sugar amount might seem excessive, but it’s key to the structure of the preserve.
Use a thermometer to check for the proper finish temperature of 220°F at sea level. This ensures the syrup will be thick enough once cooled. If you’re at high altitude, subtract 2°F for every 1,000 feet above sea level. For example, at 1,000 feet in elevation, the preserve should finish at 218 F.
Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.
Nutrition
Calories: 117kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3IU | Vitamin C: 16mg | Calcium: 5mg | Iron: 0.1mg