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Strawberry Preserves

User Rating 5 Star Rating (2 Reviews)


Strawberry Preserves
A vintage recipe for strawberry preserves with no added pectin.


  • 1 1/2 quarts red, ripe strawberries
  • 5 cups sugar
  • 1/3 cup lemon juice


Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.

Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes.

Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours. Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process for 20 minutes in a boiling water bath.
Makes four 8-ounce jars.

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User Reviews

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 5 out of 5
Making it now for the third time, Member vicmonster

Made this three months ago (well, wife made it first and boiled it over (caught up in Facebook at 1:30am) - huge mess - but still gave 4 jars) - I made it two days later (very forgiving recipe), and accidentally added the lemon juice before macerating. Both turned out spectacularly. Everyone who tried it took a jar home. Now....end of season, I am making one more batch. (In Arizona where strawberries do not grow well (though I have some), so have to rely on imports from more climate areas (and on sale))

54 out of 57 people found this helpful.

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