How to Make Homemade Strawberry Preserves (without Pectin)
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How to Make Homemade Strawberry Preserves without Pectin is easy and uses only a few ingredients. The result is a fruit preserve bursting with flavor to spread over toast, biscuits, or on that classic PB and J sandwich.
I recently discovered that making my own homemade strawberry preserves was super easy and turned out so delicious. I love to smear it on bagels and freshly made homemade bread. Of course, the strawberry preserves are perfect on a classic peanut butter and jelly sandwich, too.
Why You’ll Love This Recipe
- This is an easy recipe for homemade preserves.
- There is no pectin in this recipe.
- Uses simple ingredients.
- You can use a combination of fresh fruit if you want (like using dragonfruit with strawberries)
Homemade Strawberry Preserves
If I had to pick a favorite fruit, it would be the strawberry. I just love them and eagerly wait for strawberry season to buy them in bulk at the local strawberry patch or when they are featured at the farmer’s market. I was able to snag some to freeze for smoothies and to make preserves plus enough to snack on.
Making your own strawberry preserves is easy and takes a little bit of patience while it thickens but once it does and you chill it, you are ready to enjoy the preserves. Because homemade strawberry preserves are made without pectin or other preservatives, the preserves have more fruit flavor than store-bought. The homemade goodness will last around 3 – 4 weeks in the refrigerator and in the freezer for 6 months.
What’s the difference between Preserves and Jam?
Preserves are made using whole or fruit chunks. The juices that are released from the fruit are mixed with sugar and creates a syrup around the fruit chunks. Preserves don’t usually have pectin, as they are gelled in sugar syrup. They are also not as firm as jam or jelly can be. Jam is typically made using pureed fruit and usually has pectin in it. It is thicker than jelly with a fruiter taste.
How to Use Strawberry Preserves
- Spread on toast or bagels
- Peanut butter and jelly sandwich
- Delicious on scones
- Add to yogurt or oatmeal
- Spread on pancakes and waffles
- Add to ice cream
- Heat the preserves up and drizzle over meat for an instant sauce
- Great to add between cake layers
Equipment
- Saucepan
- wooden spoon
- potato masher
- mason jar or airtight container
Ingredients
- 3 – 4 packed cups of fresh strawberries hulled & cut in half
- 1 cup sugar
- ½ lemon juiced or ¼ cup lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
How to Make Homemade Strawberry Preserves without Pectin
Step 1
Place strawberries in a medium pot, add sugar, and lemon juice. Bring mixture to a boil over high heat and every so often mash the berries with the masher. You don’t want them too mashed, leave some chunky.
Step 2
Make the cornstarch slurry by mixing the cornstarch and water together.
Step 3
Once it’s at a full rolling boil and you’ve mashed the berries, turn the heat down to medium high and add the corn starch slurry (corn starch plus water) to the strawberry mixture. It will begin to thicken quickly, so do not take your eye off it.
Step 4
Let cook for 5-6 min continuing to stir every minute or so until thick.
Step 5
Pour into a large heat-safe bowl and let cool for 30-45 min at room temperature.
Step 6
Once cooled, transfer the preserves to a mason jar or other airtight container. Makes about 12 ounces of preserves.
Tips, Tricks, and FAQs
- You can change the amount of sugar if you want to. I’ve made it with 3/4 cup before just fine.I wouldn’t go below that amount or the preserves may not set correctly.
- Using homegrown strawberries that are small? Use those as whole fruit in this recipe and cut larger ones in half.
- Store in the refrigerator for up to 4 weeks and in the freezer for up to 6 months.
Printable Homemade Strawberry Preserves Recipe
How to Make Homemade Strawberry Preserves without Pectin
Equipment
- saucepan
- wooden spoon
- potato masher
- mason jar or airtight container
Ingredients
- 3 – 4 cups fresh strawberries, hulled and larger ones cut in half
- 1 cup sugar
- ¼ cup fresh lemon juice
- 2 tablsepoons cornstarch
- 2 tablespoons cold water
Instructions
- Place strawberries in a medium pot, add sugar, and lemon juice. Bring mixture to a boil over high heat and every so often mash the berries with the masher. You don’t want them too mashed, leave some chunky.
- Make the cornstarch slurry by mixing the cornstarch and water together.
- Once it’s at a full rolling boil and you’ve mashed the berries, turn the heat down to medium high and add the corn starch slurry (corn starch plus water) to the strawberry mixture. It will begin to thicken quickly, so do not take your eye off it.
- Let cook for 5-6 min continuing to stir every minute or so until thick.
- Pour into a large heat-safe bowl and let cool for 30-45 min at room temperature.
- Once cooled, transfer the preserves to a mason jar or other airtight container. Makes about 12 ounces of preserves.
Notes
- You can change the amount of sugar if you want to. I’ve made it with 3/4 cup before just fine.I wouldn’t go below that amount or the preserves may not set correctly.
- Using homegrown strawberries that are small? Use those as whole fruit in this recipe and cut larger ones in half.
- Store in the refrigerator for up to 4 weeks and in the freezer for up to 6 months.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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