How to Preserve Strawberries – A Round-Up of Strawberry Recipes
(Updated June, 2023)
It is not surprising that strawberries are a popular choice for preserves. Making strawberry jam is often the main way most preserve strawberries, but there are so many other great ways to use these sweet berries. We’ve included a few of our favorite strawberry jam recipes. If you want to venture outside of jam, we encourage you to try a few of the other recipes we’ve shared below.
Strawberry Jam Recipes
- Try this incredibly addictive Strawberry Vanilla Jam from Food in Jars.
- Try this Strawberry Balsamic Jam which Marisa McClellan made on her 1st online canning class!
- Here’s a great recipe for strawberry jam without any pectin from Simply Canning.
- This strawberry thyme jam from Marisa McClellan has an unexpected twist.
- If it’s to hot to pull out the water bath canner, try making this no-cook strawberry freezer jam.
- Here’s a very simple and basic strawberry jam recipe.
Reduced Sugar Strawberry Jam
- Try this low sugar Strawberry Rhubarb Jam or Strawberry Vanilla Jam recipes are both from Pomona’s Universal Pectin.
- Plum-Strawberry-Rosemary Jam using Pomona’s Universal Pectin.
- Lavender Vanilla Bean Strawberry Jam with Pomona’s Universal Pectin.
Freezing Strawberries
- Simply Canning has some tips on how to freeze strawberries, and make strawberry ice cubes.
- Here are four simple methods for freezing strawberries from Simple Bites.
Strawberry Fruit Leather
- The Food Network’s Ree Drummond has a recipe for Strawberry Fruit Leather.
- Simply Canning has some tips on how to dehydrate strawberries.
Strawberry Shrub, Juice, Syrup, and Dressings
- You can follow the basic Shrub guidelines or try this Strawberry Shrub from Well Preserved; an excellent way to use those not-so-perfect berries.
- This Strawberry Rose Syrup will make a tasty summer cordial from Linda Ziedrich, author of The Joy of Jams, Jellies and other Sweet Preserves.
- Strawberry Poppy Seed Dressing from Stetted is a fresh addition to your salad.
- Strawberry Juice is very versatile preserve to have in your pantry. You can use it to make strawberry lemonade, strawberry ice cream, strawberry glaze, and more. Watch the video below from I’m Still Workin to learn how to make Strawberry Juice.
Strawberry Jam Recipes
Yields: approx. 3-4 pint jars
- 3 lbs strawberries hulled
- 4 1/2 cups sugar
- 6 Tbsp lemon juice
- Seeds and membranes of 2 lemons
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Put the strawberries into a pan and mash them if they are firm. Add the lemon juice. Put the lemon seeds and membranes into a spice bag, add them to the pan, and cover the pan. Simmer the strawberries until they are soft.
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Remove the pan from the heat and add the sugar. Stir the contents over medium heat until the sugar is dissolved. Raise the heat to medium-high and boil the jam, stirring and skimming off foam, until a jam consistency is visible.
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Press the spice bag against the side of the pan, and remove the bag. Ladle the jam into pint or half-pint mason jars or pint jars. Add lids and rings, and process for 10 minutes in a boiling-water bath.
Select strawberries with fresh, sweet flavor; deep, uniform color; and firm texture.
Strawberry jam can be made from several commercial pectin products. To make jam with added pectin, follow the instructions of the pectin manufacturer to ensure obtaining a desirable mixture. Pectin products are available for making jam and jelly containing sugar (traditional style), with less sugar, and no sugar. Be sure to follow manufacturers' directions as these products are not interchangeable. Select strawberries with fresh, sweet flavor; deep, uniform color; and firm texture.
Yields: approx. 4 half-pint jars
- 1¾ cups crushed strawberries about 1 quart fresh
- 4 cups sugar
- 2 Tbsp lemon juice
- 1 pouch liquid pectin 3 oz
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Measure 1¾ cups of crushed strawberries. Place in an extra-large bowl. Add sugar, mix well, and let stand for 10 minutes. Measure lemon juice into a small bowl. Add liquid pectin and stir well. Stir into fruit and continue stirring for 3 minutes.
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Pour jam into freezer containers or canning jars, leaving ½ inch of headspace. Cover containers. Let stand at room temperature until set (up to 24 hours). Freeze for up to 1 year or refrigerate for up to 3 weeks.
*Source: Andress, Elizabeth L., and Judy A. Harrison, So Easy to Preserve, 6th ed. (Athens: University of Georgia Cooperative Extension Service, 2014).
- 2 cups mashed strawberries
- 2 cups unpeeled pitted, chopped, and mashed sweet plums
- 2 cups sugar divided
- 3 teaspoons calcium water
- 2 Tablespoons lemon juice
- 2½ teaspoons Pomona’s Pectin powder
- 2 10” sprigs of fresh rosemary
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Prepare strawberries by washing, hulling, and mashing.
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Prepare plums by washing, pitting, cutting into small dice, and mashing. Don’t peel.
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Measure out 2 cups of mashed strawberries and 2 cups of mashed plums into a bowl or container with a lid. (If you have extra, save for another use.) Add ½ cup of the sugar and mix well. Cover and put in refrigerator to macerate for 12 to 14 hours.
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The next day, when ready to make the jam, wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, and bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
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Transfer macerated fruit into a sauce pan; add calcium water and lemon juice, and mix well.
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Measure remaining sugar (1½ cups) into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
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Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
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Lay the rosemary sprigs into the hot jam, and gently mix. Allow to steep, covered, for 1-2 minutes. After steeping, taste if you like – the rosemary flavor will not be as strong in the finished jam as it is at this stage. Remove the rosemary sprigs, and stir the jam.
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Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
I want plain strawberry jam. You list every thing but plain strawberry jam. Why?
Hi Sally,
This strawberry freezer jam recipe is pretty straight forward simple jam recipe. https://bit.ly/StrawberryFreezerJamRecipe
Or you could try this one from Penn State Extension – https://extension.psu.edu/lets-preserve-strawberries. Hopefully one of these recipes works for you 🙂