Fresh Strawberry Preserves Recipe (No Pectin)
This homemade strawberry preserves recipe uses just three ingredients: ripe strawberries, sugar, and fresh lemon juice -- no pectin required. In about 20 minutes, you'll have a small batch of sweet preserves with deep strawberry flavor that tastes better than any store-bought jam. This recipe is easily doubled (cook time will increase), and keeps for several weeks in the refrigerator.
Servings: 16 servings (one 8-ounce jar)
Calories: 68kcal
Essential Equipment
- Candy thermometer optional, but helpful for the most accurate results
- Heavy-bottomed sauce pot for cooking the preserves
- Small dish for testing thickness/doneness
Ingredients
- 1 1/2 pounds fresh or fresh-frozen strawberries (680 grams; about 4 1/2 cups chopped)
- 1 1/8 cup sugar (225 grams), plus more to taste
- 1 1/2 tablespoons lemon juice (about 1/2 lemon)
Instructions
- Prepare the strawberries. Wash and cut the green tops off the strawberries, keeping as much of the fruit as possible. Roughly chop the strawberries.
- Combine the ingredients in a pot. Put the chopped strawberries, most of the sugar, and lemon juice in a wide, heavy-bottomed pot. Add two tablespoons of water. Stir to coat.PRO TIP: Make sure the berries do not fill the pot to the brim because they will foam and bubble a lot as they start cooking. They should fill the pot no more than halfway.
- Cook the preserves. Heat the ingredients over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and simmer, uncovered and stirring frequently, for about 20 minutes, or until the temperature reaches 220° Fahrenheit on a candy thermometer. Taste for sweetness (careful, it's hot!). You may want to add up to 1/4 cup more sugar, depending on the sweetness of the berries.PRO TIP: The liquids will foam at first, then gradually cook down with bigger, heavy bubbles as water evaporates.
- Test for doneness. Remove the pot from the heat to prevent further cooking. Test the thickness of the strawberry preserves by running a spoon through a cooled dollop of jam on a plate to make sure it holds a line. It will also thicken a little more once cooled. If needed, cook a little longer. Test again.
- Serve or store. Store in an airtight container. Refrigerate for up to 3 weeks, or freeze for up to 6 months.
Video
Notes
Why This Recipe Does Not Need Pectin
Pectin is often used to make preserves, but is not necessary. Here's why: Pectin is a thickening agent that helps liquids gel. With fruit preserves, the combination of liquid, sugar, and fruit gels or "sets" more quickly.
But rather than thicken something with a high liquid content, we are letting the preserves reduce on the stove, boiling out more of the water than would otherwise be necessary. This thickens the preserves naturally. This is better because the strawberry preserves will have a more concentrated strawberry flavor.
Additions and Substitutions
You can add optional ingredients like vanilla bean paste and ginger if you'd like to give your strawberry preserves an added flavor note. Stir in up to 1/2 teaspoon vanilla or 1/4 teaspoon vanilla paste, or 1/4 teaspoon powdered ginger or 1/2 teaspoon fresh ginger. Balsamic vinegar also pairs nicely with strawberry. Try one teaspoon and add from there, to taste.
Using Frozen Strawberries
Frozen strawberries work very well here. You can use them straight from frozen, no need to thaw. The cook time will be slightly longer due to extra moisture and longer heating time.
Serving Suggestions
This goes with everything. Waffles, pancakes, stirred into yogurt or ice cream, spread on buttery toast or scones, you name it.
Nutrition
Serving: 1tablespoon | Calories: 68kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 26mg | Calcium: 7mg | Iron: 0.2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
