Strawberry Preserves

Name: Strawberry Preserves
Yield: Makes 2 1/2 cups
Ingredients: 2 pounds strawberries, hulled; 1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice; 1 cup sugar

Recipe photo courtesy of GENTL & HYERS

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.

Source: Martha Stewart Living, June 2005

Makes 2 1/2 cups

Yield

Ingredients

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

Directions

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.

Similar Recipes

Reviews

116

How would you rate this recipe?

116

cindycunni4095330

19 JUL, 2018

I would love to talk to Martha Stewart
Reply
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
Reply
- msreese59
  
  4 MAY, 2017
  
  That's my situation too! I wasn't sure if I did something wrong. I'm gonna simmer some of the liquid down then add more berries. The consistency now would make amazing pancake syrup though.
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)
Reply
- chrisbabygirl85
  
  24 MAR, 2017
  
  I add zero sugar, but I use strawberries from Ponchatoula, Louisiana - strawberry capital of the world. The natural sweetness of the strawberries is masked with all that sugar. If the berries are tart, I add a teas[filtered] to a teas[filtered] and a half of raw sugar to round it out. The strawberries are just right here at the end of March. I can't wait to make preserves and sell them to our guests at the Strawberry Festival in a couple weeks. This is a perfect recipe, minus the sugar.
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?
Reply
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!
Reply
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....
Reply

I'm in the mood for:

See Recipes