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Strawberry Preserves

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“The only difference between jams and preserves is that preserves have larger pieces of fruit, a lot of time whole pieces. I never knew there was a difference until I started making my own.”
4 half pints

Ingredients Nutrition


  1. Wash and hull strawberries. Combine strawberries and sugar in a large Dutch oven; stir well, and let mixture stand 3-4 hours.
  2. Slowly bring strawberry mixture to a boil, stirring occasionally, until sugar dissolves. Stir in lemon juice. Boil about 12 minutes or until berries are clear, stirring occasionally. Remove from heat, and skim off foam with metal spoon.
  3. Carefully remove fruit from syrup with a slotted spoon, and place in a shallow pan. Bring syrup to a boil; cook about 10 minutes or until syrup has thickened to desired consistency. Pour syrup over fruit. Cover loosely with paper towels, and let stand 12-24 hours in a cool place. Shake pan occasionally (do not stir) so berries will absorb syrup and remain plump. Skim off foam with metal spoon.
  4. Heat mixture in Dutch oven, and ladle hot preserves into hot jars, leaving 1/4 inch head space; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 20 minutes.

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