Fresh strawberry preserves is nothing, I repeat, nothing like store bought preserves. First of all, I can’t technically call this a jam, because the chunks of strawberry are too good..and big to classify as a “jam”, so, it’s preserves.
If you’re intimidated by making preserves because you think you have to have a bunch of canning equipment, it’s possible to do small batch, with lower amounts of sugar and keep it in the fridge.
You see, if you can preserves, you need a lot of sugar. Sugar in itself is a preservative, so it’s imperative you get your ratios right…intimidating, yes. When you make it to keep in the fridge, you don’t have to be as strict with your ratios. That’s why I like it, because I can keep the sugar where I want it and I can actually taste the strawberries, not just sugar.
Follow the steps in the instructions and you’ll be good to go!Print
No need for canning supplies, this strawberry preserves recipe keeps the sugar low and keeps well in the fridge.
16 ounces (1 pound) fresh, ripe strawberries
1/2 cup granulated sugar
1 tablespoon lime or lemon juice
Cut stems off strawberries and add to a saucepan
Crush strawberries with a potato masher to release their juice
Add sugar and lime (or lemon) juice and turn the heat to medium high
When the jam starts to boil, turn to medium heat and let lightly boil for about 10 minutes, stirring occasionally, or until a candy thermometer reaches 220°F – an alternate way to know if your preserves are done is to put a plate in the freezer and let it get cold while your strawberries are boiling. After 10 minutes, place a quarter size dollop of preserves on the cold plate and if you can run your finger through it without it filling in, your preserves are set. If it’s too runny on the cold plate, then keep trying every few minutes.
When your preserves are done, let them cool slightly and pour them into their refrigerator container.
Refrigerate until you’re ready to use.
Eat within two weeks.