How to Make Homemade Strawberry Preserves without Pectin
How to Make Homemade Strawberry Preserves without Pectin is easy and uses only a few ingredients. The result is a jam bursting with flavor to spread over toast, biscuits, or on that classic PB and J sandwich.
Servings: 12 ounces
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.