Come summer, it’s time to harvest good old strawberries! This quick and very easy recipe for strawberry preserves is made without adding any funny ingredients i.e. no pectin, gelatin, etc. Making use of very basic ingredients and no special tools / equipment, this strawberry preserves is as simple and pure as it can get! This homemade recipe of Strawberry Preserves is made using farm-fresh, hand-picked ripe strawberries… the best way to make it! 😋👌
Three Ingredients Homemade Strawberry Preserves
Print RecipeIngredients
- 1. 2 pounds fresh, ripe Strawberries
- 2. 2 cups Brown Sugar (or White Sugar)
- 3. 1/4 cup fresh Lemon Juice
Instructions
Wash, hull and slice the strawberries into small chunks.
In a heavy-bottomed large pan, combine the strawberries, sugar and lemon juice and let sit for about 30 mins, allowing the strawberries to macerate and release their natural juices.
Bring the contents of the pan to a boil over medium-high heat. Stirring constantly, continue boiling and cooking until the strawberry mixture is clear and the syrup has really thickened, about 45 mins. (Tips on testing jelling point without thermometer below)
Transfer the strawberry preserves into sterilized hot jars. Cool and store in the fridge until ready to use!
Notes
Tips for Testing Jelling Point:
1) To know when the preserves is done, put a few small plates in the freezer. Near the end of cooking time, begin testing. Spread a thin layer of preserves over a cold plate and run a finger through it, tilting the plate. If the edges stay put, it is done! If it is runny, continue cooking and test again in a few minutes!
2) Also towards the end of cooking time when the syrup has really thickened, the preserves will start bubbling (instead of boiling). Boiling happens when the consistency is thinner. This will also tell you that it's done.
Other Tips:
1) Wash the strawberries in cold water and drain thoroughly to retain freshness. Avoid using warm water.
2) Keep stirring constantly so the preserves do not stick to the pan. Makes clean up much easier!
3) Also transfer the contents immediately to a hot jar. Do not let cool. Avoids sticking and helps in cleaning. 😉
4) Keep adjusting the heat if the contents are boiling and rising too fast.
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