My mom showed me how to make her famous homemade strawberry preserves! The recipe is old-fashioned with an intense fresh strawberry flavor made from only a few ingredients. Made in a small batch without pectin, these preserves are SO much better than store-bought!
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Table of Contents
- Why We Love Homemade Strawberry Preserves
- Ingredients for Strawberry Preserves
- Variations & Substitutions
- How to Make Strawberry Preserves
- Preserves Vs. Jam
- How to Store Preserves
- How to Use Strawberry Preserves
- Frequently Asked Questions (FAQs)
- More Strawberry Recipes You’ll Love On Tastefully Grace!
- Mom’s Homemade Strawberry Preserves Recipe
Why We Love Homemade Strawberry Preserves
I grew up eating my mom’s strawberry preserves, made from fresh local strawberries that were cooked down to intensify their flavor in just a few easy steps.
Although local spring/summer strawberries can’t be beaten, store-bought strawberries do the job perfectly, too!
With only a few ingredients, you can whip up homemade strawberry preserves in no time and it’ll keep so well in the fridge for weeks to come!
You’ll love having preserves on-hand for so many reasons: on Lemon Poppy Seed Scones, Silver Dollar Pancakes, Parker House Rolls, for the kids with Peanut Butter, etc.! The opportunities are endless.
Have more strawberries? Make Chocolate Covered Strawberries with your leftovers!
Ingredients for Strawberry Preserves
You’ll need only a few ingredients to make the best strawberry preserves!
- Fresh strawberries – fresh in-season strawberries can’t be beaten but regular strawberries from the grocery store do the job perfectly too.
- Fresh lemon juice – a dash of lemon juice intensifies the flavor of the strawberries.
- Sugar – sugar (but not too much sugar!) sweetens your jam just enough.
- Cornstarch – a dash of cornstarch is the secret ingredient, helping to thicken your preserves to the perfect consistency.
- Cold water – cold water activates your cornstarch.
- Salt – a dash of salt adds flavor.
Variations & Substitutions
- Substitute 1 cup of blackberries, blueberries, or raspberries for 1 cup of strawberries.
- Substitute potato starch for cornstarch. Follow packaging instructions for quantity!
- Add in a dash of cinnamon for a warm touch!
- Add in a ½ teaspoon lemon zest, orange zest or lime zest for a citrusy undertone.
- Add in 1 teaspoon vanilla extract or Grand Marnier to get fancy.
How to Make Strawberry Preserves
The full instructions and step-by-step video are in the recipe card below!
- Mash.
Mash strawberries in a medium pot with a potato masher.
- Add.
Stir in lemon juice, sugar, and salt.
- Cook.
Bring mixture to a boil over high heat. Once boiling, turn heat to medium and add cornstarch mixed with cold water. Stir. Let simmer over medium heat for 7 minutes, stirring every minute.
- Cool.
Remove from heat, and let preserves cool in a large bowl at room temperature before cooling completely in the refrigerator.
- Store.
Transfer preserves to airtight containers.
Preserves Vs. Jam
The difference between preserves and jam is simple: preserves contain larger pieces of fruit than jam, which contains mashed fruit!
How to Store Preserves
After preserves have cooled completely, store in airtight containers in the refrigerator for 4-6 weeks for optimal freshness.
How to Use Strawberry Preserves
Oh my! There are SO many uses for homemade strawberries preserves, served warm or cold! Here are some of my favorites…spoon on:
- Lemon Poppy Seed Scones
- Cranberry Orange Scones
- Mini Buttermilk Pancakes
- Buttery Parker House Rolls
- Wheat Beer Bread
- With Homemade Honey Peanut Butter on toast or a sandwich
- Buttermilk Biscuits
- Classic French Toast
- Strawberry Muffins
- On ice cream or pound cake with fresh Vanilla Whipped Cream
How do you warm preserves? Place desired amount in a microwave safe dish covered with plastic wrap, and heat in increments of 30 seconds until warm.
Frequently Asked Questions (FAQs)
I don’t recommend using frozen strawberries to make homemade preserves!
Cornstarch naturally thickens strawberry preserves to the perfect consistency…it’s so much better than pectin!
Yes…strawberries preserves should be refrigerated, but can be served chilled, room temperature, or warmed in the microwave!
Homemade preserves/jam lasts at optimal freshness in the fridge for 6-8 weeks.
Yes! To thaw frozen preserves, place in the refrigerator.
More Strawberry Recipes You’ll Love On Tastefully Grace!
Mom’s Homemade Strawberry Preserves
Equipment
- Potato masher
Ingredients
- 4 packed cups fresh strawberries, hulled & cut in half
- ½ lemon, juiced
- ½ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/8 teaspoon salt
Instructions
- Mash strawberries in a medium pot with a potato masher to desired consistency. I like some large pieces of strawberries and others that are completely mashed.
- Stir in lemon juice, sugar, and salt.
- Bring mixture to a boil over high heat. Once boiling, turn heat to medium and add cornstarch mixed with cold water. Stir. Let simmer over medium heat for 7 minutes, stirring every minute.
- Remove from heat, and let preserves cool in a large bowl at room temperature for 30 minutes before cooling completely in the refrigerator.
- Once cooled, transfer preserves to mason jars or other airtight containers!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just finished putting up my third batch of preserves and want to thank you for sharing your mother’s recipe! So easy to make and just an amazing taste. Fortunately I have a unlimited supply of fresh strawberries and shared my first two batches with family & friends who are now asking for more!
Hi Jim,
I’m glad you enjoy the recipe as much as I do…especially during strawberry season!
Cheers,
Grace
Absolutely Love this recipe!! It came out perfect. I doubled the recipe and reduced mine for a little longer ( about 20 min) The result was the most beautiful bright red strawberry colour I’ve ever seen, not too sweet, and perfect texture. Made 8 jars ( and one for the fridge. Lol)
Thank you so much for posting!
Hi Stacey,
Thanks so much for your comment! Wow, so happy the recipe turned out well!!
Grace
Hi. Can’t wait to try this. Can I can this so it’s shelf stable ? I’m thinking perfect gifts.
I did! Even did this same recipe for my raspberries and Blueberries.
Love it!
Hi Nicole,
I personally am not a canning expert and just refrigerate these, but below in the thread of comments is articles on how to best can these! Thanks for your comment!
Grace
The perfect sweetness, consistency and taste! OMG!
Hi Beth Ann,
Yay! I totally agree!
Grace
Never had something more delicious in my life!!
Yay!!! So happy to hear!
Grace
I picked a lot of native strawberries yesterday and decided to try your recipe last night—I followed it to the letter. The result is absolutely delicious, but the preserves are extremely liquid-y, like a runny sauce with berries. I used the correct amount of cornstarch and cold water and added the mixture according to the instructions. I put the preserves in the fridge after cooling, and when I checked on it this morning, it hadn’t thickened up. Is there anything I can do at this point?
Hi Judy,
Thank you for your note! I am a bit shocked and saddened the preserves didn’t thicken properly for you. The reasons I can think of are: the cornstarch was expired, mixture wasn’t boiled and then simmered long enough, or maybe the consistency of the preserves just isn’t for you 🙁 Check out my video to see whether the consistency looks similar to yours and for visual instructions just in case something went wrong. I wish I could provide more concrete reasons why the preserves didn’t set, but it’s tough for me to say since you followed the recipe accurately and this is one of my top recipes. Please let me know if you retry the recipe and if I can of help more!
Grace
Hi Grace,
My preserves were much more liquid-y than yours were in the video. Not sure why. The cornstarch I used was brand new—I had just bought it yesterday. This is a head-scratcher. Perhaps the berries I picked had much more liquid in them than the store-bought variety? They were particularly juicy–maybe they just needed a little extra corn starch mixture? No matter, the preserves taste incredible! (They’ll just make for an especially drippy PB&J!) I’ll absolutely try this again in the next couple of days and will let you know how it turns out…Sticky fingers crossed!
Judy
Hi Judy,
I agree on the strawberries. Native strawberries are very juicy and delicate 🙂 I’m so glad it tastes delicious! Let me know when you try again!
Grace
Picked my first flat of berries for the season and anxious to try your recipe! Was wondering if you can double it? I’m new to this
Thank you so much
Hi Denise!
You absolutely can double the recipe! Let me know how it turns out.
Grace
I made this for first time and it was beyond my expectations. I added a touch of vanilla and honey too. Rest was as instructed and wow. Thank you!
Scott,
Thanks so much for letting me know! Mom’s recipe does it again!
Grace
If using vanilla, can I use vanilla paste?
Hi Misty,
Although I haven’t used vanilla in this recipe, I assume a bit of vanilla pasta would work!
Grace
I just made this and it’s delicious! I picked fresh strawberries and I used those that appeared to be almost too ripe. The beautiful color, fresh strawberry scent, and the perfectly proportioned ingredients make this an instant hit! It took me about 10 minutes. Thanks so much for sharing this wonderful family recipe! 🙂
Hi Anne,
This made my day! So happy it turned out just the way my mom would want it to. Thanks so much for letting me know!
Grace
Only changed one thing! Added a little lemon zest. Turned out delicious! Thanks for the recipe!
So glad it turned out well! Love the lemon zest addition.
Grace