Strawberry Preserves

Here’s the recipe I’ve been promising to elaborate on the last two days.  I’m not going to spend the time to go into how to sterilize and process jars, when I just wrote about it in the previous post on Strawberry Jam.  Strawberry preserves are typically less jelled than jam, with a fresher texture, I think.  Preserves are great when mixed into yogurt or used as a topping for shortcakes, ice cream, pancakes, waffles, or cakes.

Use fresh, ripe, local strawberries.  2 pounds (1 quart) of strawberries will make four 1/2 pint jars.  Making preserves is a three day process, but it’s nice to break it up.  The time spent steeping and plumping will contribute to the texture of the preserves.

Day 1

  • Hull 1 quart strawberries and crush half of them.
  • Mix with 3 cups sugar in a non-reactive bowl until liquified.
  • Cover and steep for 24 hours in the fridge (or 4-8 hours in a cool place).

Day 2

  • Remove preserves from the fridge and transfer to a large pot.
  • Bring to a boil over high heat, stirring frequently to the jelling point.
  • Allow to cool, then cover and plump in the fridge overnight.

Day 3

  • Sterilize jars in boiling water for 10 minutes.
  • Bring the preserves back to a boil, then ladel into hot jars.
  • Top with lid and ring, then process for 10 minutes.

1 Comment

Filed under Food, Local Agriculture, Recipes, Sustainable Living

One response to “Strawberry Preserves

  1. Nancy DeVries

    I made some last year with some fresh picked strawberries and a frozen mix of blueberries, raspberries and blackberries and it worked out very well. This is easy to do. I also kept them out on my counter for 24 hours, did not know they had to be refrigerated.

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