Easy Homemade Strawberry Preserves (No Pectin!)

A jar containing homemade strawberry preserves with a spoon scooping up a portion.

5 from 2 votes

Easy Homemade Strawberry Preserves (No Pectin!)

You’ll never buy store-bought again when you see just how good this homemade strawberry jam tastes. You only need 3 ingredients and about 50 minutes!

Prep Time2

Cook Time25

Course: Breakfast

Cuisine: American

Servings: ounce jar

Calories: 29kcal

Author: Shani W.

Equipment

Ingredients

▢ 16 ounces strawberries
▢ ¼ cup granulated white sugar
▢ 2 tablespoons lemon juice

Instructions

Rinse your strawberries, remove the tops, and slice them into quarters.
Add the sliced berries, sugar, and lemon juice to a pot and cook on medium heat until it begins to boil, stirring frequently.
Cook for about 25 minutes. While it is boiling, smash some of the larger strawberries with the back of a spoon.
After 25 minutes, your jam should reach 220℉ (use a candy thermometer to test).
For another test, or if you don't have a candy thermometer - set a plate in the freezer for about one minute.
Drop a quarter-sized amount of the hot preserves onto the plate and put back in the freezer for another minute.
If you can run your finger through and it wrinkles up (aka, the preserves don't quickly fill the path you made with your finger), your preserves are ready!
Add the hot strawberry preserves to a mason jar and let it cool completely.
Once the preserves are cooled, seal, and store in the fridge.
Serve on biscuits, toast, pancakes, or anything else you can think of. Enjoy!

Notes

Tips & Tricks:

A candy thermometer is the easiest way to tell if your preserves are done - you want the temperature to reach 220℉. If you do not have a candy thermometer, see steps 5-7 above for an easy way to test if your jam is finished cooking.

Storage Instructions:

Store in an airtight glass jar in the refrigerator for up to 3 weeks.

Nutrition