Weekend Project: Strawberry Preserves

Agrarian, Canning & Preserving, Celebrity Chefs, Cook, Make, Try This at Home, Weekend Project

Summer strawberries are at their sweetest this time of year. Make the most of their delicious flavor with this recipe for Strawberry Preserves, developed for us by Christopher Hirsheimer and Melissa Hamilton of Canal House.


Strawberry Preserves


Look for small ripe berries, then preserve them whole for this delicious conserve.


4 cups small ripe strawberries, about 1 lb., washed and hulled

Peel (with white pith) of 1/2 lemon

3/4 cup superfine sugar


Put the strawberries and lemon peel in a wide heavy pot. Using a rubber spatula, fold in the superfine sugar. Let stand at room temperature, stirring occasionally with the spatula, for 2 hours. (The berries will release their juices and the sugar will dissolve.)


Set the pot over medium heat and bring the strawberry mixture to a gentle boil. Cook, stirring gently a few times, until the berries are just tender, about 3 minutes. Remove the pot from the heat. Using a slotted spoon, transfer the berries to a hot sterilized pint canning jar. Return the pot with the berry juices and lemon peel to medium-high heat and boil until the syrup thickens, 1 to 2 minutes.


Remove the pot from the heat and let the syrup settle. Using a mesh skimmer, skim off any foam. Discard the lemon peel. Pour the hot syrup into the jar over the strawberries. Using a paper towel dipped in hot water, wipe the rim clean, then screw on the lid. Let cool. Refrigerate the preserves for up to 3 months. Makes 1 pint.

6 comments about “Weekend Project: Strawberry Preserves

  1. Weekly Wrap-Up (6/24-6/30)

  2. Sarah Webber

    This is what is called “freezer” or refrigerator Jam. This is not processed. I would rather have traditional processed jam and free up my refrigerator for other things.

  3. Olivia Ware Post author

    Amy, that’s correct — since it’s a small batch of preserves (just a pint) you can simply store it in the refrigerator for up to 3 months.


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