Homemade Strawberry Preserves are a decidedly delicious and decadently glorious delight that looks absolutely stunning in their little jars. I use strawberry preserves as syrup because it is perfectly sweet and actual strawberry syrup is more difficult to make. Strawberry Preserves is a lovely addition to pancakes, waffles, and as a topping for ice cream.
Today we are going to teach you how to make homemade strawberry preserves using the Ball Blue Book Recipe.
Strawberry Preserves
How to Can Strawberry Preserves (Ball Recipe)
These directions and recipe make 7 half-pint jars.
INGREDIENTS
7 half-pint jars 2 quarts halved strawberries 6 tablespoons pectin 1/4 cup finely chopped lemon 1/4 cup water 6 1/2 cups sugar
Hulled Strawberries
The first step is to wash and hull 2 quarts of strawberries. If they are large you will also want to cut them in half.
Add Pectin
Add Lemon
Add Water
Next, we will place them in a saucepot and mix the strawberries with 6 tablespoons of pectin, 1/4 cup finely chopped lemon, and 1/4 cup of water.
Add Sugar
Place the pan on the stove and bring to a boil. Add 6 1/2 cups of sugar and bring it back to a boil for 1 minute.
Place in Hot Jars
Using a jar funnel, fill your hot jars leaving a 1/4 inch headspace.
Place the lids on top of the jars and add the rings. Tighten the rings to fingertip tight and process in a boiling water bath for 15 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.
Altitude Chart – Water Bath Canning
Canned Strawberry Preserves
If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at our canning basics videos.
