Last updated on June 9th, 2026.
My homemade strawberry preserves recipe is proof that simple is often best. Made with strawberries (fresh or frozen berries work!), sugar, and lemon juice, it delivers bright berry flavor without any pectin. Ready in just 35 minutes, the thick jam is perfect for spreading on toast like Challah, or using as a filling for cakes and cookies and other desserts.
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 cream cake, strawberry Tiramisu, pies, ice cream, and so much more. It takes me less than 48 hours to realize that the vibrant red in my fridge had other plans, and instead of beautifully crowning my French Strawberry Tart, it took a stand of mushy texture and bruised surface.
Resilient is the game, and homemade preserves is 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, and no pectin.
Let’s Make Some Berry Goodness
The complete recipe including the ingredients is at the bottom of this post in the recipe card. Use the images below as a guide to see what each step should looks like. I’ve made this recipe countless times, so along the way I picked up plenty of tips and tricks to help you make fool proof strawberry preserves.
- You can cut the strawberries any size, or use 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.
- The process should take about 25-35 minutes, depending on the type and size of pan you are using. A wider pan will cook the jam faster, so I recommend you stay close by and use a wooden spoon to stir every few minutes.
How To Know When The Preserves Is Ready
Time and appearance are great indication to signal when the preserves is ready, but because strawberries varies in their water content, it’s hard to know how well the juice has been concentrated. So 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, thicker and not spread as much.
Ways To Enjoy This Recipe
I love spreading it over toasted Challah, Homemade Cornetti, or Cruffins.
It is also one of my favorite fillings for these Strawberry Jam cookies, Strawberry Sugar Cookies, or these Strawberry Bars and this Strawberry Crostata.
Quick & Easy Strawberry Preserves (Pectin-Free)
Ingredients
- 4 Cups (480g) Fresh or Frozen Strawberries
- 2 Cups (400g) Sugar
- 3 tablespoons (45 ml) Fresh lemon juice (one large lemon)
Instructions
- If using fresh strawberries: wash, trim the top and cut each to small pieces (4-8 depends on the size of the strawberries).If using frozen strawberries: allow the berries to defrost in a large sieve over a bowl. discard the liquids. Use a large knife to cut the strawberries over a cutting board.
- In a large saucepan, place the strawberries (480g), sugar (400g), and lemon juice (3 tablespoons). Use a spoon or a spatula to coat the strawberries with the sugar and lemon juice.
- Place the pan over medium-high heat, and cook until the sugar has dissolved and is translucent.
- Reduce heat to medium and cook for another 7-10 minutes until the strawberries have released their liquid and the the strawberries look thinner and smaller. Stir every 2-3 minutes.
- 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.
- Remove from the heat and pour the jam into a clean mason jar, or a glass airtight container. Allow to cool, then refrigerate.
Notes
- Store in the refrigerator for up to four weeks in an airtight container.
- For more flavor variation: 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. It is ok to skip this step, or cut each strawberries to bigger pieces.
This is my first time making strawberry preserves. I followed the recipe as written and it came out delicious. I will be making this again.
thank you Linda, so glad you are enjoying the recipe.
Can the finished product be water bath processed for shelf storage?
Great question, the recipe has a god amount of sugar so it should be good to go. Make sure not to reduce or remove the ingredients, and note that I never tried and recommend to refrigerate it.
Easy directions to follow.
I added cinnamon and Cointreau: the finished product was outstanding!
Thank you!