Strawberry Preserves

Strawberry preserves are a simple way to enjoy fresh strawberry flavor year-round. This 3-ingredient, small-batch recipe is ready in just 15 minutes, with a perfect sweet-tart balance.

Prep time: PT5M

Cook time: PT15M

Rating

5 stars (13 reviews)

Keywords

dairy-free, Gluten-free, jam, paleo, preserves, strawberries, summer recipes, vegan

Ingredients

1 pound fresh strawberries (hulled)
1/4 cup granulated sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract

Cuisine

American

Steps

Place a small plate in the freezer before you start cooking.
To a 1-quart or larger saucepan (the larger the surface area, the less time you'll need to cook them!), add the strawberries, sugar and lemon juice.
Use a potato masher or the bottom of a flat glass to lightly smash just a few of the strawberries. Smashing a few is enough to get some juices out to get things moving along.
Bring to a boil over medium-high heat while stirring frequently. Turn the heat to the lowest you can to keep it at a full boil. Let boil for about 9 minutes, turning the heat down, if needed, towards the end to prevent the strawberries from burning, until it reaches a temperature of 220 °F (104 °C). It’ll still be a bit runny but will thicken as it cools and more as it’s chilled.
When you think the preserves are ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger - if it wrinkles and holds its shape, the jam is done.
When it’s done, stir in the vanilla extract.
Remove the saucepan to a wire rack to cool completely, about 1-2 hours.
Transfer into clean jars and refrigerate for up to 1 week. Many sources say 2-3 weeks, but I like to play it safe and freeze whatever I haven't eaten after 1 week. It also freezes great and can be frozen for up to 1 year.

Nutitrion

Serving Size: 1 tbsp
Calories: 29 kcal
Carbohydrates: 7 g
Protein: 0.3 g
Fat: 0.1 g
Saturated Fat: 0.01 g
Sodium: 0.4 mg
Sugar: 6 g
Unsaturated Fat: 0.12 g

Reviews

Kate on 2026-04-14 (5 stars):
Soooo good! I made a triple batch so having the temps given was super useful. I'll be making this all summer long!
Deb on 2026-03-10 (5 stars):
Fabulous recipe! I (over)purchased farm fresh strawberries -- too embarassed to say how many pounds. I get carried away in the face of such lusciousness :) While searching for recipes for preserves and freezer jams I was astounded at how much sugar was called for in most of them. I was so glad to find your recipe with a sensible amount of sugar. Made my first batch within hours of buying the berries, and it is definitely a keeper! I'll be freezing the bulk of it, and we'll be in preserves for the foreseeable future!
Natasha Bonner on 2026-01-29 (5 stars):
Made it with honey, and the result was delicious! The instructions, and pictures, guided me and really helped know when it was ready and what heat to use, and to expect it to take longer, very detailed, I loved this post, thank you!!!
KArly on 2024-06-13 (5 stars):
I made these with frozen strawberries I picked myself and the result was great. I like that they're not as sweet as the stuff from the store. STronger berry flavor!
Justine on 2024-06-10 (5 stars):
These preserves came out so, so good! I can't wait to make them again soon. Thanks a million for your recipe.
Brit on 2024-06-08 (5 stars):
Hello! I made a double batch and am going to make a 4x batch today after our trip to the strawberry field. It was incredible. My kids are obsessed with it, and I don't blame them! Love the vanilla in there.
Maxine on 2024-06-07 (5 stars):
Went berry picking, didn't know what to do with all and then we decided on preserves! What a great recipe. I love that this tastes like strawberries and not sugar with some added strawberry flavor! Best preserves I've ever had. Thanks a million!
Megane on 2024-06-07 (5 stars):
So yum and so easy. My kind of recipe. This jam is also delish when it is still warm over ice cream. Thanks for another great recipe.
Tom on 2024-06-07 (5 stars):
I made with this my grandkids and we had so much fun. It was much easier than I thought it'd be! I'm I didin't have to fiddle around with pectin because I do not know anything about that. Thank you very much for the wonderful recipe.