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Strawberry Preserves


Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.

  • Yield: Makes 2 1/2 cups

Photography: GENTL & HYERS

Source: Martha Stewart Living, June 2005


  • 2 pounds strawberries, hulled
  • 1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice
  • 1 cup sugar


  1. Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.

  2. Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

Cook's Notes

These preserves can be canned and stored for up to one year; multiply the recipe, if you like.

Reviews Add a comment

  • Nuzhat Majid
    1 APR, 2015
    I am going make this preserve today, just need to know if its not thickening then can i add pectine to it?
  • L E
    29 MAY, 2014
    This recipe is awesome! I don't understand people saying they had to "add" more sugar though. As for me, I ONLY use strawberries from Watsonville, CA. (Thee Strawberry Capital of Cali, to ME) Driscoll's or not, as long as they are from Watsonville. I guess the ones I use are sweeter than other peoples', because like I said, I never need to add more sugar. And EVERYone who tries my preserves...LOVES them! Thank you Martha. ~L.E. "Cali Rep." (re-post due to spelling error)
  • Don McDougall
    11 MAY, 2014
    The amount of sugar depends on the sweetness of the berries. This is a simple and easy recipe and tastes AMAZING! You can make it and taste test to see if it needs more sugar. (hint hint) I live in Camarillo, and there is a varietal strawberry here that is the best I think there is in the world. We used that just to be able to keep the flavor after the season ends. Martha ROCKS!
  • Cynthia M
    19 APR, 2013
    I think the directions are unclear.... it's boil for 15 ,imutes after it reaches 210... I had to do a double take as boiling is around 210 - 212 and it only took a couple of minutes to get to boiling. went fast... used agave instead of sugar....yummmmm Also if you use less ripe fruit it will set up better....
  • LaWoman008
    26 JUL, 2012
    This could be a great recipe but there's not enough sugar in it to thicken up. I added another cup of sugar. I only had 6 cups of amazing Ventura County California ripe strawberries. So: I added 2 cups of fresh Blueberries. It took about 1 hour over medium heat and you will be amazed at how awesome it is. You can't buy preserves like this. I would never make so little again, next time, it will be at least 8 quarts of fruit considering all of the time spent at the stove. You won't be sorry ladies