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.

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Reviews

115

How would you rate this recipe?

115

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
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- 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)
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- 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?
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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!
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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....
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