Strawberry Preserves

This is one of those old-fashioned recipes that doesn't use pectin, so it can be difficult to get the preserves to set. That's OK, though, because if they don't set, what you're left with are delicate ruby berries suspended in a jewel-toned syrup that make a delicious topping for ice cream, pound cake, or pancakes. My family and friends love to receive these preserves as a gift around the holidays. April McGreger of Farmer's Daughter Brand, a Carrboro, North Carolina company that makes pickles and preserves using local produce, shared with me her method of ensuring that strawberry preserves set without adding pectin. She said that since ripe strawberries have little pectin, you need to use a mixture of ripe and unripe berries.

By Andrea Weigl / Photography By Fred Thompson | March 15, 2014

Ingredients

SERVINGS: Makes 5 half-pint jars.

2 1/2 pounds whole strawberries, stems removed
4 cups sugar
1/4 cup fresh lemon juice, divided

Instructions

Layer the strawberries and sugar in a large stainless steel stockpot or enamel Dutch oven. Pour 2 tablespoons of lemon juice over the berries and let them sit for 30 minutes until the juices start to flow.

Cook the berries over medium-low heat, stirring gently until the sugar is fully dissolved, about 10 minutes, then bring the mixture to a boil and cook for 3 minutes. Skim off any foam. Remove berries from heat and let stand overnight.

The next day, wash five pint jars, lids, bands and tools in hot soapy water and dry with a clean kitchen towel. Place the jars inside the water-bath canner and fill canner with enough water to cover the jars by 1 inch. Place canning pot on the stove.

Place the self-sealing lids in a small saucepan with enough water to cover the lids. Cover and simmer on medium-low. Turn the heat on high under the water-bath canner.

Use a slotted spoon to remove the berries to a bowl. Drain any juice back into the pot with the syrup. Set the berries aside.

Put the syrup back on medium heat. Skim off any foam as it appears. Heat to 220 degrees on a candy thermometer. Add the berries and remaining 2 tablespoons of lemon juice to the syrup. Bring heat back to 220 degrees.

Get ready to can. Remove the jars from the canner, pouring out any water. Place the jars on a towel-lined countertop. Ladle the strawberries and syrup into the jars, leaving 1/4 inch of headspace. Use a thin spatula to stir the contents of the jar to release any air bubbles. Wipe the rim of each jar with a clean damp towel. Place a lid on each jar and then twist on a screw band until tight.

Place the jars back in the canner and process for 10 minutes. When done, remove jars from the canner and place several inches apart on a towel-lined countertop. Cool to room temperature. You should soon hear the "pop" of the lids, signaling a job well done. These preserves can be enjoyed immediately.

Read the story + other recipes: Putting Up Pickles And Preserves