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The Best Strawberry Preserves

Condiments, Dressings, Sauces

  • Makes 4 pints


  • 1-1/2 quarts strawberries
  • 5 cups sugar
  • 1/3 cup lemon juice


Wash and hull strawberries. Combine strawberries and sugar in a large Dutch oven. Mix well and let stand 3 to 4 hours. Slowly bring strawberry mixture to a boil, stirring occasionally, until sugar dissolves. Stir in lemon juice and boil about 12 minutes or until berries are clear, stirring occasionally. Remove from heat and skim from the top of mixture with a metal spoon. Carefully remove fruit from syrup with a slotted spoon, and place in a shallow pan. Bring syrup to a boil and cook about 10 minutes or until syrup has thickened to desired consistency. Pour syrup over fruit. Let stand 12 to 24 hours in a cool place. Shake pan occasionally but do not stir. Skim off foam with a metal spoon. Ladle preserves into hot sterilized jars, leaving 1/4-inch headspace, and cover at once with metal lids. Screw bands tightly. Process in boiling water bath for 20 minutes.

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