Close
Cook Time:1 hr 30 minsAdditional Time:4 hrsTotal Time:5 hrs 30 minsServings:80Yield:5 cupsJump to Nutrition Facts
Cook Time:1 hr 30 minsAdditional Time:4 hrsTotal Time:5 hrs 30 minsServings:80Yield:5 cups
Cook Time:1 hr 30 mins
Cook Time:
1 hr 30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:5 hrs 30 mins
Total Time:
5 hrs 30 mins
Servings:80
Servings:
80
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Jump to recipeTheseIntense Strawberry Preservestaste like they were just picked fresh from the berry patch. Succulent strawberries get a sweet touch with just the right amount of sugar. A little lemon juice balances out the flavors, ensuring a not-too-sweet preserve that even provides some nutrition. Keep reading for expert tips, including how to cook these preserves to the right consistency.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Store unopened jars in room temperature for up to 1 year if processed in a water bath. If not using a water bath, unopened jars will be good for a year stored in the freezer. Add the jam, screw on the lids and cool to room temperature before freezing. And for homemade preserves, opened jars stored in the fridge should be enjoyed immediately—their shelf life is about a month.For this recipe, you will need the following canning equipment: 5 half-pint (1-cup) canning jars with rings and new lids; a canning pot with a rack or a large pot plus a heatproof rack that fits into the bottom of the pot; a chopstick; canning funnel; jar lifter; lid wand or tongs to help remove lids from hot water; and a clean cloth to wipe the jar rims. Canning equipment is available in hardware stores and at canning pantry.com (complete kits $43-$75).Be sure to use a nonreactive pan, baking dish or bowl—stainless-steel, enamel-coated or glass—when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.To quickly hull strawberries, you can use a strawberry huller or slice the top off with a knife or slide a drinking straw through the bottom of the berry up through the stem.Nutrition NotesLoaded with antioxidants, fiber and vitamin C,strawberriesare a healthy berry that can contribute several health benefits. There is evidence that eating strawberries may reduce inflammation, boost brain health, protect your heart, improve blood sugar and enhance digestion. While not all preserves provide health benefits, this recipe is loaded with strawberries and provides 14% of your daily vitamin C in 1 tablespoon.Although thelemon juicedoesn’t add a lot of nutrition to this recipe since it’s spread out across 80 servings,regularly including antioxidant-rich lemonsin your day-to-day does bring some nice health benefits. Lemons may enhance your skin health, reduce the risk of kidney stones and help your body better absorb iron.Most of thesugarin these preserves is added sugar, providing about 8 grams or 16% of your day’s worth in one serving. It’s important to note that there is some controversy regardinghow much added sugarshould be allowed each day. The2020-2025 Dietary Guidelines for Americansstate that you want to limit it to no more than 10% of your daily calories. This means approximately 12 teaspoons or 48 g if you eat 2,000 calories a day. But theAmerican Heart Associationis stricter with its recommendations. According to the AHA, women should limit added sugar to no more than 6 teaspoons or 24 g per day and men to no more than 9 teaspoons or 36 g per day. Either way, a serving of these preserves can fit a healthy, varied diet!
Jump to recipe
TheseIntense Strawberry Preservestaste like they were just picked fresh from the berry patch. Succulent strawberries get a sweet touch with just the right amount of sugar. A little lemon juice balances out the flavors, ensuring a not-too-sweet preserve that even provides some nutrition. Keep reading for expert tips, including how to cook these preserves to the right consistency.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Store unopened jars in room temperature for up to 1 year if processed in a water bath. If not using a water bath, unopened jars will be good for a year stored in the freezer. Add the jam, screw on the lids and cool to room temperature before freezing. And for homemade preserves, opened jars stored in the fridge should be enjoyed immediately—their shelf life is about a month.For this recipe, you will need the following canning equipment: 5 half-pint (1-cup) canning jars with rings and new lids; a canning pot with a rack or a large pot plus a heatproof rack that fits into the bottom of the pot; a chopstick; canning funnel; jar lifter; lid wand or tongs to help remove lids from hot water; and a clean cloth to wipe the jar rims. Canning equipment is available in hardware stores and at canning pantry.com (complete kits $43-$75).Be sure to use a nonreactive pan, baking dish or bowl—stainless-steel, enamel-coated or glass—when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.To quickly hull strawberries, you can use a strawberry huller or slice the top off with a knife or slide a drinking straw through the bottom of the berry up through the stem.Nutrition NotesLoaded with antioxidants, fiber and vitamin C,strawberriesare a healthy berry that can contribute several health benefits. There is evidence that eating strawberries may reduce inflammation, boost brain health, protect your heart, improve blood sugar and enhance digestion. While not all preserves provide health benefits, this recipe is loaded with strawberries and provides 14% of your daily vitamin C in 1 tablespoon.Although thelemon juicedoesn’t add a lot of nutrition to this recipe since it’s spread out across 80 servings,regularly including antioxidant-rich lemonsin your day-to-day does bring some nice health benefits. Lemons may enhance your skin health, reduce the risk of kidney stones and help your body better absorb iron.Most of thesugarin these preserves is added sugar, providing about 8 grams or 16% of your day’s worth in one serving. It’s important to note that there is some controversy regardinghow much added sugarshould be allowed each day. The2020-2025 Dietary Guidelines for Americansstate that you want to limit it to no more than 10% of your daily calories. This means approximately 12 teaspoons or 48 g if you eat 2,000 calories a day. But theAmerican Heart Associationis stricter with its recommendations. According to the AHA, women should limit added sugar to no more than 6 teaspoons or 24 g per day and men to no more than 9 teaspoons or 36 g per day. Either way, a serving of these preserves can fit a healthy, varied diet!
TheseIntense Strawberry Preservestaste like they were just picked fresh from the berry patch. Succulent strawberries get a sweet touch with just the right amount of sugar. A little lemon juice balances out the flavors, ensuring a not-too-sweet preserve that even provides some nutrition. Keep reading for expert tips, including how to cook these preserves to the right consistency.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4poundsfresh strawberries, washed and patted dry3cupssugar⅓cupfresh lemon juice
Cook Mode(Keep screen awake)
Ingredients
4poundsfresh strawberries, washed and patted dry
3cupssugar
⅓cupfresh lemon juice
Directions
Before starting the recipe, gather the needed equipment (see Tips).
Hull 4 pounds strawberries and cut any large ones in half. Combine with 3 cups sugar and 1/3 cup lemon juice in a large, nonreactive bowl (see Tips). Cover and let stand for 4 hours at room temperature or refrigerate overnight.
Meanwhile, place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
Place a saucer and 4 small spoons in the freezer for testing the consistency of the preserves later.
Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart nonreactive pot. Place over medium heat and cook, stirring frequently, until the sugar has melted completely and the strawberries begin to foam, 5 to 15 minutes.
Increase the heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture looks thick, shiny and darker, 15 to 20 minutes. If the jam begins to boil close to the top of the pot or scorch on the bottom, immediately reduce the heat.
To test if the preserves are ready, remove from heat and place a little of the preserve liquid on one of the spoons from the freezer. Rest it on the saucer and return to the freezer for 3 to 4 minutes. Drop the sample from the spoon onto the saucer: If it’s thick enough to stay mounded without running or spreading, the preserves are ready. If it’s too runny, return the pot to a boil and cook for about 5 minutes before testing again. When the preserves are done, skim excess foam from the surface.
Remove the sterilized jars from the water and place on a clean towel (if they’re placed on a cold surface, the jars could crack). Using a funnel, fill jars to within 1/4 inch of the rim. (Any extra preserves can be stored in a small container in the refrigerator.) Run a chopstick around the inside of the jar to release air bubbles. Wipe the rim with a clean cloth. Use a lid wand (or tongs) to remove the lids from the hot water. Place lids and dry rings on the jars. Tighten until just finger-tight (won’t move with gentle pressure) but don’t overtighten.
Equipment
5 half-pint (1-cup) canning jars, canning equipment
Frequently Asked QuestionsPreserves contain chunks of fruit, while jams consist of mashed-up fruit. Jelly, on the other hand, is made from juice and is firm, smooth and typically clear.The sweetest strawberries are bright red, have fresh, dark green caps and stems, and are firm with no wrinkles. They should also have a fruity and floral smell.Yes, they thicken as they cool. Although this recipe doesn’t call for pectin, which helps thicken preserves, the sugar in it will do the same thing.Don’t reduce the sugar. The 3 cups of sugar will help add sweetness, preserve the fruit, inhibit mold and thicken the preserve.You can use this strawberry preserve in ourStrawberry Jam & Goat Cheese Waffle Sandwichesor simply slather it on your favorite toasted bread or English muffins. Add to ice cream, yogurt, cake layers or tuck a dollop into the middle of cupcakes for a burst of fresh strawberry flavor.
Frequently Asked Questions
Preserves contain chunks of fruit, while jams consist of mashed-up fruit. Jelly, on the other hand, is made from juice and is firm, smooth and typically clear.
The sweetest strawberries are bright red, have fresh, dark green caps and stems, and are firm with no wrinkles. They should also have a fruity and floral smell.
Yes, they thicken as they cool. Although this recipe doesn’t call for pectin, which helps thicken preserves, the sugar in it will do the same thing.
Don’t reduce the sugar. The 3 cups of sugar will help add sweetness, preserve the fruit, inhibit mold and thicken the preserve.
You can use this strawberry preserve in ourStrawberry Jam & Goat Cheese Waffle Sandwichesor simply slather it on your favorite toasted bread or English muffins. Add to ice cream, yogurt, cake layers or tuck a dollop into the middle of cupcakes for a burst of fresh strawberry flavor.
EatingWell Magazine, May/June 2014
Rate ItPrint
Nutrition Facts(per serving)36Calories0gFat9gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
