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 I am 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.
