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Old-Fashioned Strawberry Preserves

Close-up view looking down into a glass jar filled with chunky Old-Fashioned Strawberry Preserves, showing whole strawberries.
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Make thick, flavorful strawberry preserves using a traditional slow-cooking method without added pectin.

Ingredients

Scale
  • 2 quarts fresh strawberries, hulled and sliced
  • 4 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Combine the sliced strawberries and sugar in a large, non-reactive bowl. Stir gently to coat the fruit. Cover the bowl and let it stand at room temperature for at least 4 hours, or preferably overnight, until the sugar has drawn out a significant amount of juice.
  2. Transfer the fruit and juice mixture to a large, heavy-bottomed pot or Dutch oven. Add the lemon juice.
  3. Place the pot over medium-high heat. Stir constantly until the sugar is completely dissolved and the mixture begins to boil vigorously.
  4. Once boiling, reduce the heat slightly to maintain a steady, rolling boil that is not likely to scorch. Cook, stirring frequently to prevent sticking, for 45 to 75 minutes. The cooking time depends on the water content of your berries and the heat level.
  5. Test for the setting point. To do this, place a small plate in the freezer before starting to cook. When you think the preserves are ready, remove the pot from the heat. Place a teaspoon of the hot liquid onto the chilled plate and return it to the freezer for 1 minute. Push the edge of the liquid with your finger; if it wrinkles, the preserves have set. If it remains liquid, continue cooking for another 5 to 10 minutes and test again.
  6. Once the setting point is reached, remove the pot from the heat. Skim off any foam that has formed on the surface using a large spoon.
  7. Ladle the hot preserves into sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims clean.
  8. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary. Remove jars and let them cool undisturbed on a towel-lined counter until sealed. Check seals after 24 hours.

Notes

  • For the best flavor and texture, use ripe, firm strawberries.
  • Stirring frequently during the long simmer prevents scorching on the bottom of the pot.
  • If you prefer a clearer preserve, you can gently mash some of the berries against the side of the pot during the first 30 minutes of cooking.

Nutrition

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