Strawberries were on sale this week and I thought it would be the perfect time to test out a recipe for homemade strawberry preserves!
If you’ve read my recipe for 3-Ingredient Blueberry Jam, you know that I’m officially boycotting store-bought jams and preserves. It’s honestly been one of the easiest stands to take – the homemade stuff is so much tastier. Also, I’m one of those people who don’t like grape jelly/jam, so even when I buy the stuff it’s usually some nontraditional fruit. (My absolute favorite is blackberry jam.)
This recipe for these homemade strawberry preserves only has 3 ingredients, no funky additives, and comes together super easily. Some people add pectin, which helps bind the liquid and sugar to make a gel. However, lemon juice is a great natural source of pectin, plus it helps prevent the growth of bacteria as it is stored in the fridge!
In the instructions, I include a method you use to ensure the jam is ready since I don’t have a food thermometer (but if you do – you want your jam to reach 220°F.)
I also note how the recipe has 1/4 cup of sugar but I actually prefer it with 1/8 cup. I’d suggest that you try it with less at first, and add more if you feel like you need it After a few rounds of Whole30, I’ve noticed that my tolerance for sugar has gone way down and I didn’t want to cut you guys short. Also – strawberries can be naturally sweet so take that into consideration!
Keep it simple with a nostalgic PB&J sandwich, or try my recipes for homemade strawberry pop-tarts (coming soon!) and PB&J baked oatmeal.
Homemade Strawberry Preserves (No Pectin!)
- 16 oz. strawberries
- ¼ cup granulated white sugar*
- 2 tbsp. lemon juice
- Rinse strawberries, remove the tops, and slice in half. Add berries, sugar, and lemon juice to a pan and cook on medium heat until it begins to boil, stirring constantly.
- Cook for about 25 minutes. While it is boiling, smash some of the strawberries with the back of a spoon.
- Set a plate in the freezer for about one minute. Drop a quarter-sized amount of the preserves onto the plate and put back in the freezer for another minute. If you can run your finger through and it wrinkles up, your preserves are ready!
- Add the preserves to a mason jar and let cool completely.
- Once the preserves are cooled, seal, and store in the fridge. You can eat this right after cooking, but it will continue to thicken to a more jam-like consistency after being in the fridge overnight.
- Serve on biscuits, toast, pancakes, or anything else you can think of. Enjoy!
The Coined Breakdown
- Total Cost serving (1 tbsp.): $0.22
- Total Cost (8 oz. jar): $2.40
- Those Other Guys: $2.53 per jar