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Strawberry Preserves I

Strawberry Preserves I

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Stephanie

Stephanie

This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
  2. Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.
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Reviews

maliforte
192

maliforte

4/14/2009

Wonderful recipe! I've used it for 30 years except I use 5 teaspoons of lemon juice rather than vinegar. For those of you who are having trouble getting your preserves to set - try a larger pot. If you aren't boiling your preserves "hard" enough they will not set. NEVER double the recipe and use a large pot rather than a pan. The preserves must be a rolling boil so that they reach 220 degrees and don't stir them often. This recipe was given to me 30 years ago by a lady who was 75 and had been given this recipe by her mother. It works, you just have to have patience and learn how to recognize the signs that the preserves are setting. Have fun!

KATIES_COOKIN
68

KATIES_COOKIN

7/24/2003

Help!What did I do wrong? My perserves didn't set. Can you give me suggestions that will prevent this next time I make this reciepe. Thanks. I think I may not of got it hot enough. Would that do it? I'm going to use the jars I made as topping for sundae's. Tastes Great!

JulesDiner
50

JulesDiner

7/24/2003

I've never made preserves before, because I don't know how to can. However, I had a 1/2 flat of strawberries on my hands so I decided to try making preserves. This was the recipe with which to start. Absolutely delicious. Easy to follow and full of flavor, this recipe tastes like my grandmother's homemade preserves. What a treat! The only change I made was pulsing the berries in the food processor briefly, prior to cooking. I did so that my 14 month old could enjoy the preserves, too.

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