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Strawberry Preserves

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

  • Yield: Makes 2 1/2 cups
Strawberry Preserves

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. Preserves can be refrigerated in an airtight container, up to 2 months.

Reviews (6)

  • lalmajid 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?

  • Lazarus_Einstein 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)

  • donmcdougall 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!

  • cyndy222 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

  • jlwray80 9 Jun, 2012

    I use this recipe for canning strawberry preserves. I don't use as much sugar because 1 cup is too sweet for me. I also noticed that I have to cook it a little longer after I add sugar to thicken it. When I took it off the stove at 210 degrees it made strawberry sauce, not strawberry preserves. The outcome sure is delicious!

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