If you’ve ever stared at a pile of fresh strawberries and wondered how to keep them from going bad before you can eat them all, you’re not alone. Here at Corner Homestead, we’re diving into a classic homesteading staple—homemade strawberry preserves. This easy canning recipe not only saves your berries from the compost pile, but it also gives you a sweet, shelf-stable treat for months to come.
Whether you’re new to canning or a seasoned gardener with an overflowing harvest, this guide will walk you through the step-by-step process of turning fresh strawberries into delicious homemade preserves.
Why Make Strawberry Preserves?
Strawberries are notoriously quick to spoil, especially when you buy or harvest them in bulk. Freezing is one option—but why not create something more versatile and delicious? Strawberry preserves are perfect on toast, bagels, crackers, or even over ice cream. They're sweet, vibrant, and let you enjoy the taste of summer all year long.
Step 1: Clean Your Strawberries Thoroughly
Start by filling your sink with cool water and adding about ¼ cup of vinegar. Soak your strawberries to remove dirt and kill any bacteria. After a few minutes, rinse them well and place them back into clean containers. You’ll be amazed by the residue left behind—proof that this step is essential!
Pro Tip: Sterilize your containers by dipping them in vinegar water before reuse.
Step 2: Hull and Quarter the Strawberries
Remove the tops using a paring knife or strawberry huller. As you prep, inspect each berry for soft or dark spots and discard those areas. Cut the strawberries into quarters, ensuring consistency for an even cook.
Step 3: Mash and Measure
Using a potato masher (or even a meat chopper), gently mash the strawberries. Don’t overdo it—leave some chunks for texture. Measure out exactly 5 cups of mashed strawberries for one small batch.
Step 4: Begin Cooking the Preserves
In a large pot (bigger than you think you’ll need), add the 5 cups of strawberries, ½ teaspoon of butter (to reduce froth), and 2/3 cup of water. Stir in one packet of Sure-Jell (pectin). Bring the mixture to a rolling boil, one that doesn’t stop bubbling when stirred.
Step 5: Add the Sugar
Next comes the part that surprises many—7 cups of sugar. Yes, it’s a lot, but it’s what gives preserves their classic sweet flavor and proper set. Add it gradually, stir constantly, and return the mixture to a rolling boil.
Once boiling again, time it for exactly one minute, then turn off the heat.
Step 6: Prepare and Fill Your Jars
Your jars should be hot and sterile, ready from a warm water bath. Carefully ladle the hot preserves into jars, leaving ¼ inch of headspace. Use a vinegar-dipped paper towel to clean the rims—this step is crucial for a proper seal.
Step 7: Water Bath Canning
Place your jars into a water bath canner or a deep pot lined with a towel to prevent jar movement. Ensure water covers the jars by at least 1-2 inches. Boil for 10 minutes, adjusting for altitude:
1,001–3,000 ft: add 5 minutes
3,001–6,000 ft: add 10 minutes
6,001–8,000 ft: add 15 minutes
8,001–10,000 ft: add 20 minutes
Step 8: Cool, Store, and Enjoy!
After processing, let your jars cool undisturbed. The satisfying “ping” sound means they’ve sealed properly. Label and store them in a cool, dark place. One small batch (about 2.5 lbs of strawberries) yielded 10 half-pint jars—perfect for everyday use!
Final Thoughts
After letting the preserves sit overnight, the set was perfect—thick, glossy, and bursting with flavor. While the sugar content might sound high, the taste is better than any store-bought jar. And if you’re watching your sugar, you can experiment with low-sugar pectin or try reducing it slightly (though the set may be softer).
Don’t want to use pectin? You can cook the strawberries longer—about 20–25 minutes—to let them thicken naturally.
Ready to Make Your Own?
Strawberry preserves are a rewarding way to preserve the harvest and enjoy something sweet throughout the year. Whether you're spreading it on toast or gifting it to a neighbor, you’ll taste the difference homemade makes.
If you’ve ever stared at a pile of fresh strawberries and wondered how to keep them from going bad before you can eat them all, you’re not alone. Here at Corner Homestead, we’re diving into a classic homesteading staple—homemade strawberry preserves. This easy canning recipe not only saves your berries from the compost pile, but it also gives you a sweet, shelf-stable treat for months to come.
Whether you’re new to canning or a seasoned gardener with an overflowing harvest, this guide will walk you through the step-by-step process of turning fresh strawberries into delicious homemade preserves.
Why Make Strawberry Preserves?
Strawberries are notoriously quick to spoil, especially when you buy or harvest them in bulk. Freezing is one option—but why not create something more versatile and delicious? Strawberry preserves are perfect on toast, bagels, crackers, or even over ice cream. They're sweet, vibrant, and let you enjoy the taste of summer all year long.
Step 1: Clean Your Strawberries Thoroughly
Start by filling your sink with cool water and adding about ¼ cup of vinegar. Soak your strawberries to remove dirt and kill any bacteria. After a few minutes, rinse them well and place them back into clean containers. You’ll be amazed by the residue left behind—proof that this step is essential!
Pro Tip: Sterilize your containers by dipping them in vinegar water before reuse.
Step 2: Hull and Quarter the Strawberries
Remove the tops using a paring knife or strawberry huller. As you prep, inspect each berry for soft or dark spots and discard those areas. Cut the strawberries into quarters, ensuring consistency for an even cook.
Step 3: Mash and Measure
Using a potato masher (or even a meat chopper), gently mash the strawberries. Don’t overdo it—leave some chunks for texture. Measure out exactly 5 cups of mashed strawberries for one small batch.
Step 4: Begin Cooking the Preserves
In a large pot (bigger than you think you’ll need), add the 5 cups of strawberries, ½ teaspoon of butter (to reduce froth), and 2/3 cup of water. Stir in one packet of Sure-Jell (pectin). Bring the mixture to a rolling boil, one that doesn’t stop bubbling when stirred.
Step 5: Add the Sugar
Next comes the part that surprises many—7 cups of sugar. Yes, it’s a lot, but it’s what gives preserves their classic sweet flavor and proper set. Add it gradually, stir constantly, and return the mixture to a rolling boil.
Once boiling again, time it for exactly one minute, then turn off the heat.
Step 6: Prepare and Fill Your Jars
Your jars should be hot and sterile, ready from a warm water bath. Carefully ladle the hot preserves into jars, leaving ¼ inch of headspace. Use a vinegar-dipped paper towel to clean the rims—this step is crucial for a proper seal.
Step 7: Water Bath Canning
Place your jars into a water bath canner or a deep pot lined with a towel to prevent jar movement. Ensure water covers the jars by at least 1-2 inches. Boil for 10 minutes, adjusting for altitude:
1,001–3,000 ft: add 5 minutes
3,001–6,000 ft: add 10 minutes
6,001–8,000 ft: add 15 minutes
8,001–10,000 ft: add 20 minutes
Step 8: Cool, Store, and Enjoy!
After processing, let your jars cool undisturbed. The satisfying “ping” sound means they’ve sealed properly. Label and store them in a cool, dark place. One small batch (about 2.5 lbs of strawberries) yielded 10 half-pint jars—perfect for everyday use!
Final Thoughts
After letting the preserves sit overnight, the set was perfect—thick, glossy, and bursting with flavor. While the sugar content might sound high, the taste is better than any store-bought jar. And if you’re watching your sugar, you can experiment with low-sugar pectin or try reducing it slightly (though the set may be softer).
Don’t want to use pectin? You can cook the strawberries longer—about 20–25 minutes—to let them thicken naturally.
Ready to Make Your Own?
Strawberry preserves are a rewarding way to preserve the harvest and enjoy something sweet throughout the year. Whether you're spreading it on toast or gifting it to a neighbor, you’ll taste the difference homemade makes.
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