Strawberry Preserves

Strawberry Preserves from weelicious.com

We've been buying preserves from Harry's Berries at the Hollywood Farmer's Market for years, but my husband always complains that there's too much sugar in them for him. Harry's consistently has the most incredible strawberries I have ever tasted, hands down, so my husband can't comprehend why they feel the need to use so much sugar in their preserves. I tasted several brands of strawberry jam and preserves from our local grocery and they too all had a really sugary aftertaste.

I love preserves that taste like pure strawberries with just a touch of added sweetness, so I decided to come up with my own recipe substituting agave for sugar. The real trick, though, to this recipe is using the best berries you can find, and no one beats Harry's (I've made preserves using berries from the grocery and they're also delicious. Just go with what you like)! Every morning we've been eating these vitamin C packed, gooey, chunky preserves. No matter whether you spread them on a rice cake with a little cream cheese, place a dollop on top of yogurt or a spoonful served on top of oatmeal or pancakes, it's pure heaven in every bite.

Photo by Maren Caruso

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Strawberry Preserves (makes 1 1/2 Cup)

Prep Time: 5 mins Cook Time: 60 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 2 Pints Strawberries (about 5 cups), stemmed and halved
  • Juice of 1 Lemon
  • 1/4 Cup Honey or Agave Nectar

Preparation

1. Place all the ingredients in a saucepan and bring to a boil.
2. Reduce heat to low and simmer uncovered for 50-60 minutes, stirring occasionally until most of the liquid has evaporated (you want the preserves to have little chunks of strawberries).
3. Cool and serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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30 comments

  • Yo Baby! What’s Your Best Recipe?

    [...] yogurt. Even now, he eats plain yogurt almost every day with fresh fruit and a scoop of homemade strawberry preserves or fruit puree. Plain yogurt is an especially perfect food for babies, starting at 6 months to [...]

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  • Strawberry Preserves Program

    [...] Strawberry Preserves Recipe [...]

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  • Rvyita Multi-Grain Crispbread

    [...] has really gotten into these crackers lately. Sometimes I top them with strawberry preserves or cream cheese, but more often than not, I just serve them plain. Kenya’s even been known to [...]

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  • Monday To Friday Meal Ideas

    [...] Breakfast: Baby Frittatas and Fresh Berries Lunch: Hummus Pinwheels, Grapes and Veggies Sticks with Eggless Caesar Dip Dinner: Veggie Casserole and Sliced Melon Snack: Yogurt with Strawberr-Wee Preserves [...]

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  • Pumpkin Butter Weelicious ™ Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food And Recipes For The Entire family!

    [...] in terms of flavor and texture). One of the sandwich fillings Kenya loves most is cream cheese and strawberry preserves. Now that strawberries are out of season, though, I wanted to make another type of spread he would [...]

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  • Angelyn

    How long will it last canned and refridgerated?

    leave a comment

    • Catherine

      Up to a month in the fridge or more but not sure about canned, I have not tested it that way.

      leave a comment

  • Kelly Clawson

    might need to make this when strawberries are on sale! we are going to be eating lots of pb & j's for lunch coming up! they are quick and yummy! what other kind of strawberry sandwiches could i make?

    leave a comment

  • Iggicat

    I just made my first batch using honey, but it seems a touch bitter.. is there a way to counter that? it's still warm, so I'll check again when it's cooler. The strawberries I used were good.

    leave a comment

  • Brooke

    No need for pectin of any sort for freezing or canning?

    leave a comment

  • Erin

    This looks so easy!! I hope it is! i can't wait to try!!

    leave a comment

  • Charlotte

    I added the zest of the lemon and used local strawberries that I picked myself. I had rave reviews at a recent brunch. Great and easy recipe!

    leave a comment

  • Bailey

    Could I substitute strawberries for Saskatoon berries?

    leave a comment

  • Erika E.

    Glad I came across this recipe. Do you have a video program for canning preserves or did I just miss the link? I'm a novice in the kitchen and my son is in a serious strawberry jam/preserve phase and would just like to make a big batch of this instead of buying ready made preserves.

    leave a comment

  • PB&J Tarts Parent World

    [...] Cup Smooth Peanut Butter1/4 Cup Strawberry Preserves, Jam or Jelly1 Double Crust Recipe or 1 14 oz Pre-Made Pie [...]

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  • Aloha Friday Jolly Green Mommy

    [...] Fry to a local farm to pick tomatoes and strawberries.  We had a lot of fun, and then we had Homemade Strawberry Preserves and Roasted Tomato [...]

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  • Maurine

    Just made these with the sweetest, tiny little locally grown strawberries and a cinnamon-infused honey from Temecula Valley Honey Company (both from the farmer's market in Irvine today!) and it turned out AMAZING. The cinnamon honey makes for a great aroma. On a side note, I have a high output burner, so I had to turn mine down to about 3-4 for most of the 60 minutes, and stir frequently, scraping down the sides and bottom with a spoontula to prevent burning. Hope that helps anyone who has had problems with the burning!

    leave a comment

  • Recipe: Sugar-Free Strawberry Jam « TheHumbleMom

    [...] did not use refines sugar (we are trying to limit BabyN’s sugar intake) and found a recipe on this website that we wanted to try. Here are the directions as well as some pictures I took of the [...]

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  • Canada

    can you use frozen berries? i have a ton in the freezer from last summer and need to get rid of them

    leave a comment

    • Catherine

      Yes! You can either thaw them in the fridge overnight or let them thaw in the saucepan over heat!

      leave a comment

  • Vannabellows

    Would this work with blueberries?

    leave a comment

  • PB&J Tarts

    [...] Cup Smooth Peanut Butter1/4 Cup Strawberry Preserves, Jam or Jelly1 Double Crust Recipe or 1 14 oz Pre-Made Pie [...]

    leave a comment

  • Bernice

    Hi Catherine!
    Will this recipe work on other kinds of berries? Like, blueberries or raspberries? Thanks!

    leave a comment

    • Catherine

      Yes! You can use this method for just about any fruit!

      leave a comment

  • Graham Cracker Swirls And Red Beet & White Bean Hummus The Kitchenthusiast

    […] 1 cup whole wheat flour 1 1/2 cups all purpose flour 1/2 cup dark brown sugar, packed 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 cup butter, chilled & cubed 1/4 cup honey 1/4 cup water 1/2 cup Nutella, peanut butter or preserves […]

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  • Maryam

    Can I make this with apples? Tanks!

    leave a comment

  • Evangeline

    Hello Catherine!:)
    Love this recipe!!turned out SUPER!!
    Can this stay on the countertops for a few days or does it have to go straight to the fridge? I'm planning to give it as a gift :)

    leave a comment

  • JBirecki

    I just tried making this with cherries, and it didn't really turn out like the strawberry preserves. I did cut them in half because I don't have a cherry pitter, maybe that's what I did wrong?

    leave a comment

  • Amanda

    I just tried this for the first time and it is a scorched mess. I followed the directions on here that say to cook it on med-hi for an hour. I thought that sounded odd, but trusted the recipe. After wasting a ton of organic strawberries, I double checked your Lunches cookbook and it says to simmer over low for an hour. Much more sense... what a waste!

    leave a comment

    • Amanda

      Thanks for updating it. I tried it with the correct temperatures and we were very happy with this recipe!

      leave a comment