Strawberry Preserves

116 Ratings
  • 5 40
  • 4 23
  • 3 33
  • 2 13
  • 1 7

You only need three ingredients to make these delightful homemade strawberry preserves, two pounds of strawberries, granulated sugar, and lemon juice. This allows the flavor of the berries to really shine. Another bonus: making jam or preserves is a great way to use up less than perfect fruit. This recipe can be doubled or tripled to make a larger batch of jam. If you want the preserves to last longer than three weeks in the refrigerator, you'll need to process the jars in in a hot water canning bath.

Martha Stewart Living, June 2005

Gallery

Credit: GENTL & HYERS

Recipe Summary

Yield:
Makes 2 1/2 cups
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (7)

116 Ratings
  • 5 40
  • 4 23
  • 3 33
  • 2 13
  • 1 7
Martha Stewart Member
05/11/2019
So easy to make. I like that it is not that sweet but of course you can always play with the amount of sugar you used. In my case one cup sugar works for me. Now i have strawberry preserve ready to use as topping garnish to my desserts.
Martha Stewart Member
07/19/2018
I would love to talk to Martha Stewart
Martha Stewart Member
04/01/2015
I am going make this preserve today, just need to know if its not thickening then can i add pectine to it?
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Martha Stewart Member
05/29/2014
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)
Martha Stewart Member
05/11/2014
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!
Martha Stewart Member
04/19/2013
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....
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Martha Stewart Member
07/26/2012
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
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