Last updated on May 3rd, 2024.

A few things evoke the essence of summer, such as the taste of homemade strawberry preserves recipe. Bursting with the fresh, sun-kissed flavor of ripe strawberries, this timeless recipe is a delightful way to capture the season’s bounty. 

A mason jar filled with strawberry jam and a spoon coming out of it.

My favorite activity every strawberry season is, without a doubt, going strawberry picking. There is nothing like a batch of 7 Ibs of fresh berries to fill one’s heart with a promise to the land of all things strawberries: strawberry cheesecake, strawberry muffins, pies, ice cream, and so much more. It took me less than 48 hours to realize that the vibrant red in my fridge had other plans, and instead of beautifully crowning my tart, it took a stand of mushy texture and bruised surface.

Resilient is the game, and homemade preserves are the name. Also known as homemade strawberry jam, this recipe can be made using frozen, canned, or fresh fruit; you only need three simple ingredients. I love spreading it over toasted Challah, Homemade Cornetti, or Cruffins. It is also one of my favorite fillings for shortbread cookies, like these Hazelnut Shortbread cookies and this Strawberry Crostata

Ingredients

The complete recipe, including measurements and step-by-step instructions, can be found in the recipe card below.

  • Fresh strawberries, cut into medium pieces.
  • Granulated sugar. For this easy homemade strawberry preserves recipe, I used half a cup of sugar for every cup of sliced strawberries. Too much sugar might overpower the fruit’s natural flavor. 
  • Fresh Lemon juice. Consider adding the lemon zest from one lemon for some flavor and brightness.

Now that we know how the process works, we can have some fun with it and personalize it by adding flavors such as:

  • Fresh basil and mint. During the last 10 minutes of cooking, add a handful of chopped mint or basil.
  • Cinnamon. Place one or two cinnamon sticks in the pan and remove them when the hot preserves have cooled.
  • Cardamom and ginger. Mix 1/2-1 teaspoon of cardamom or ginger to the sugar.
  • Rum. Add 1/4 cup of rum or any other liquor you enjoy. This will increase the cooking time.

How to Make Strawberry Preserves

  1. In a large pot, combine the chopped strawberries, sugar, and lemon juice..
  2. Cook the mixture over medium-high heat until the sugar dissolves and the strawberries are clearly visible about 4-5 minutes.
  3. Reduce the heat to medium and allow the strawberries to release their water. The strawberry pieces are still clear to identify at this stage, but now they look thinner and smaller. This step should take about 7-10 minutes.
  4. Reduce heat to medium-low and continue to cook, stirring occasionally until the strawberries have lost their shape and the mixture is darker. This step should take about 20-25 minutes.
  5. Remove from heat, transfer to a sanitized mason jar, loosely cover, and let reach room temperature until the jam set. 
how to make strawberry jam.
strawberry preserves in a mason jar.

About Making A homemade Jam

You most likely came across the terms preserves, jam, and jelly, and you may have wondered what the difference is, if at all. Super easy, jam and preserves are the same, and what we get when we cook down whole or chunks of fresh fruits while thickening it with sugar. The cooking process simultaneously causes part of the water from the strawberries to evaporate while allowing some liquids to bond with the sugar (think molasses or honey) and the rest to be absorbed by the pectin in the fruit, giving us a thick, pasty mixture.

If you wish to learn more about the rule of sugar in baking, check out my cookbook, Baking Science. 

Jelly is when we sweeten fruit syrup and thicken it using gelatin or the addition of commercial fruit pectin. 

How To Know When The Preserves Is Ready

​The process should take about 25-35 minutes, depending on the type and size of pan you are using. I found that using a light, small plate is the best way to know when it’s ready. Dot it with one drop of the liquids at the beginning of the process (step 2), then again after 25 minutes. The liquid should be much darker and not spread as much. 

how to know if the preserves is ready.

Tips

  • You can cut the strawberries any size, including whole strawberries. The bigger the pieces, the bigger the chunks you will have. 
  • If you prefer a smoother texture, you can puree the cooked preserves using a potato masher or in a blender or food processor before transferring them to jars.
  • Sterilize your glass jars and lids properly for a longer shelf life. I bring water to a full rolling boil in a large saucepan, then dip the canning jars for 2-3 minutes. I also use kitchen tongues as jar lifters to remove the hot jars from the hot water.

Storage and Yields

This homemade strawberry preserves recipe yields two cups. I recommend storing it using a one-pint jar or two half-pint jars.

Homemade strawberry preserves can be stored in the refrigerator for up to one month. If you’d like to enjoy them longer, you can also process the jars in a water bath canner for shelf-stable storage. When properly sealed, they can last for up to one year.

strawberry jam.

More Fruity Recipes You Might Enjoy

Strawberry Curd, Raspberry Tiramisu, Jewish Apple Cake.

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Strawberry Preserves Recipe

A sweet and sticky homemade jam made with fresh strawberries.

Course Dessert
Cuisine American
Keyword strawberry preserves recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 Cups
Author Dikla

Ingredients

  • 4 Cups Washed and chopped fresh strawberries (480g)
  • 2 Cups Sugar (400g)
  • 3 tablespoons Lemon (one lemon)

Instructions

  1. In a large saucepan, place the strawberries, sugar, and lemon, and use a spoon or a spatula to coat the strawberries with the sugar.

  2. Place the pan over medium-high heat, and cook until the sugar has dissolved and is translucent.

  3. Reduce heat to medium and cook for another 7-10 minutes until the strawberries have released their liquid and look thinner and smaller. Stir every 2-3 minutes.

  4. Reduce heat to medium-low and cook for an additional 25-35 minutes, until the mixture has reduced by about half and the liquid drips down slower when you lift the spoon.

  5. Remove from the heat and pour the jam into a clean mason jar, or a glass airtight container. Allow to cool, then refrigerate.

Recipe Notes

  • Store in the refrigerator for up to four weeks in an airtight container.
  • If you use frozen or canned strawberries, strain the fruits from their liquids.
  • Add chopped herbs like basil and mint or spices like cardamom or cinnamon for a personalized jam.
  • The smaller you cut the fruits, the smaller chunks you will have.
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