Strawberry Preserves

These preserves can be made without the canning process, they just won’t be shelf stable and should stay refrigerated.


  • 5 C crushed strawberries (about 3 lbs)
  • 1/4 C lemon juice
  • 6 Tbsp Pectin
  • 7 cups granulated sugar
  • 8  half pint glass preserving jars with lids and bands


  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil over high heat, stirring constantly.
  3. Add all the sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.
  4. Ladle jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. Process in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.