How to Make Strawberry Preserves

Paul Belliveau

See how to make strawberry preserves. You can enjoy fruit all year long by preserving the summer bounty.

Click here for the Strawberry Preserves recipe used in this video.




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Mickie (not verified)

3 years 7 months ago

I followed the recipe that was listed to the tee, yet my preserves never got thick and was more like syrup with chunks. I went back and watched the video and in the video you said to add 4 cups sugar and the written recipe says 4 1/2 cups, so I tried making it was 4 cups and it was still runny. What could I be doing wrong?

Rocio (not verified)

9 years 8 months ago

I love your receipe, simple and delicious. Could you please confirm the boiling process to keep them for a year or so? Thanks a lot, I don't want to do wrong and have an explosion of bottles in the kitchen!!!

tattoogrl13 (not verified)

11 years 6 months ago

My first batch of this recipe came out thick and the next morning when I tried it on my toast (with goat cheese, mmmmm) it was a bit hard to spread. Tasted very good though. I think I cooked it too low which made it take a long time to reach 220 degrees. I just made my second batch with sightly higher heat and it stalled at 210 degrees. I turned up the heat and that just made it almost boil over. So I kept it at 210 for about 10 minutes and then funneled it into jars. It yielded 20 ounces more than the first batch, contributing to my theory that I messed up. I'll try the second batch in the morning to see how it tastes. Thanks for such an easy recipe that even a newbie like me can give it a shot.

And now, a day later, I can say that another 10 degrees may have made a difference; the second batch never set up. So, although it tastes amazing, its very thin. Still, I'll eat it with a smile because I made it myself. Its a pretty rewarding feeling