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.
Is this recipe okay to use for canning?
Hi Allison,
Yes! But I am not a canning expert, so I recommend going to the The Almanac for help: https://www.almanac.com/how-make-jam-refrigerator-jam-or-water-bath-canning
Grace
Hi there
If Iโve already made it, cooled it and have it in jars, but itโs not sweet enough.. would the best option be to a) put it all back in the pot, add sugar and reduce it more (itโs still a bit runny so reducing more would be nice) or b) stir in some simple syrup to each one to add sweetness without having to heat it again?
Iโm just not sure if heating it again will ruin it and the consistency isnโt too bad so doesnโt necessarily need reducing.. any advice would be greatly appreciated ๐
Hello!
Iโd gently reheat it all together, add sugar gradually, and let it reduce just a bit. Reheating wonโt ruin it as long as you keep the heat moderate, and doing it this way allows the sugar to fully dissolve and balance the flavor instead of tasting โadded on.โ A short reduction will thicken as well. Stir often, taste as you go, and pull it off the heat as soon as it reaches the sweetness and thickness you like. Happy Holidays!
Grace
4-5, itโs not tart enough for me. The strawberries seemed ripe and flavourful but I was looking for a slightly more โ punchโ in flavour
Hi Natalie,
Iโm so sorry to hear this! Definitely adjust the sugar if you prefer a tarter result.
Grace
This looks delicious and I can’t wait to try it but I do have a couple of questions.How long is this good for? Can it be stored in my cupboard or do I need to keep it in the refrigerator?
Hi Michele,
Happy to help! After preserves have cooled completely, store in airtight containers in the refrigerator for 4-6 weeks. I hope this helps!
Grace
Easy to make and very tasty. It’s a keeper.
Hi Colleen,
I’m so glad you find my recipe! Thanks for your review ๐
Grace
Can this be water bathed for longevity?
Hi Robbie!
I am not a canning expert, so I recommend going to the The Almanac for help: https://www.almanac.com/how-make-jam-refrigerator-jam-or-water-bath-canning
Grace
Hi, love you try recipe but you did not indicate the correct measurements. How much lemon juice. Other recipe have 3, 4 tablespoons.
Hi Sisilla,
1/2 a lemon is about 2 tablespoons of juice. It doesn’t need to be exact! ๐ I hope this helps.
Grace