This recipe for Homemade Strawberry Preserves requires only three ingredients, and there is no need for pectin! It comes together quickly without fuss on the stovetop; no canning or additives are required.
Homemade Strawberry Preserves can be enjoyed in several ways. You can serve them with warm biscuits, muffins, pancakes, or simply spread on toast!
Jump to:
Three Ingredients Homemade Strawberry Preserves
When strawberries are in season, I love making the strawberry preserves. The recipe is simple and quick and does not require any fancy ingredients.
If you like homemade stuff but are not into canning or dislike using pectin, then this recipe is for you! You need only three ingredients!
Whether you buy fresh strawberries from the store or enjoy picking them from the farm in season, make some homemade preserves. You can also make strawberry preserves from frozen berries when they are not in season.
This recipe makes small-batch strawberry preserves. But you can scale up the recipe and make homemade strawberry preserves in large quantities.
Why You Will Love This Recipe
- Making Homemade Strawberry Preserves requires only three ingredients.
- It is fruity, sweet, slightly tart, and absolutely delicious.
- There is no need for pectin or any other additives.
- The recipe is fuss-free, and no need for a canning method.
- Once the preserves are set in the fridge, they become like jam.
- It is a vegan and vegetarian recipe.
Ingredients and Notes
Making homemade strawberry preserves requires only three ingredients. We do not need to use any additives or pectin for this recipe.
- Strawberries: Use thoroughly washed fresh strawberries. I like to wash my strawberries with a combination of water and baking soda. Hull the strawberries and cut them into dice. You can also use frozen strawberries instead of fresh ones.
- Sugar: I prefer to use cane sugar to make preserves, but you can use granulated sugar if you do not have cane sugar. The amount of sugar required is based on the sweetness of the strawberries. If your strawberries are sweeter, add less sugar, and once the sugar is dissolved, taste and add more if necessary.
- Lemon Juice: A small amount of lemon juice cuts the sweetness of preserves. I do not like adding much lemon juice, but if you prefer, add one tablespoon.
How To Make Homemade Strawberry Preserves
- Wash the strawberries thoroughly, then hull and cut them into dice.
- Then, combine the strawberries and sugar in a saucepan over medium heat.
- Cook, stirring occasionally, until the fruit begins to break down and release its juice, 6 to 8 minutes.
- Bring to a boil over medium-high heat.
- Cook, stirring occasionally, until the mixture thickens, 10 minutes.
- Pour in the lemon juice and stir.
- Reduce the heat to low, and crush the fruit using a potato masher or the back of a wooden spoon until it reaches the desired consistency.
- I like to use a potato masher for even consistency, but if you like some bigger fruit chunks in your preserves, use a wooden spoon.
- Remove from the heat and let the preserve rest in the pan for 15 minutes.
- Pour the preserves into a jar and cool on the counter for 1 hour.
- Then seal the jar and refrigerate for 1 hour to set.
Serving Suggestions
You can enjoy Homemade Strawberry Preserves in various ways. Some suggestions are:
- Serve the preserves with warm Buttermilk Drop Biscuits or your favorite biscuits.
- Spread it over the White Sandwich Bread slices.
- Top it with your favorite muffins; you can find various eggless muffin recipes here: https://vegehomecooking.com/category/eggless-baking/muffins/.
How To Store Homemade Strawberry Preserves
Store the preserves in an airtight jar or container and refrigerate for up to 3 months.
Recipe Tips
Strawberries: Wash the fresh strawberries thoroughly with your preferred technique. I like to use a combination of water and baking soda, but you can also use water and vinegar to rinse them. This recipe uses fresh strawberries, but you can also make the preserves with frozen ones. Add frozen berries directly to the saucepan without thawing them.
Sugar: I used cane sugar, but you can use white granulated sugar. Instead of sugar, you can also use agave syrup. However, how much sugar you need depends on the sweetness of strawberries. Initially, you can add less sugar, and once the mixture starts boiling, taste it and add more as required.
Lemon Juice: You can add up to one tablespoon of lemon juice if you prefer.
More Kitchen Basics
Recipe Card
Homemade Strawberry Preserves
Ingredients
- 4 cups diced fresh strawberries (about 700g)
- ½ cup cane sugar (or granulated sugar)
- 1 teaspoon fresh lemon juice
Instructions
- Start by combining the fruit and sugar in a saucepan over medium heat. Cook, stirring occasionally, until the fruit begins to break down and release its juice, 6 to 8 minutes.
- Bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture thickens, 10 minutes.
- Pour in the lemon juice and stir. Reduce the heat to low, and crush the fruit using a potato masher or the back of a wooden spoon until it reaches the desired consistency. I like to use a potato masher for even consistency, but if you want some bigger fruit chunks in your preserves, use a wooden spoon.
- Remove from the heat and let the preserve rest in the pan for 15 minutes.
- Pour the preserves into a jar and cool on the counter for 1 hour. Then seal the jar and refrigerate for 1 hour to set.
Serving Suggestions
- Serve with warm biscuits or muffins.
- Or, spread it over the bread slice or toast.
- You can enjoy the strawberry preserves just the same way as you enjoy your favorite jam.
Storing Suggestions
- Store in a jar in the refrigerator for up to 3 months.
Notes
- Strawberries: Wash the fresh strawberries thoroughly with your preferred technique. I like to use a combination of water and baking soda, but you can also use water and vinegar to rinse them. This recipe uses fresh strawberries, but you can also make the preserves with frozen ones. Add frozen berries directly to the saucepan without thawing them.
- Sugar: I used cane sugar, but you can use white granulated sugar. Instead of sugar, you can also use agave syrup. However, how much sugar you need depends on the sweetness of strawberries. Initially, you can add less sugar, and once the mixture starts boiling, taste it and add more as required.
- Lemon Juice: You can add up to one tablespoon of lemon juice if you prefer.
Thanks for coming! Let me know what you think.