Best 20 Strawberry Preserves Recipes

STRAWBERRY PRESERVES

Steps:

• Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
• Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

STRAWBERRY FIG PRESERVES

Steps:

• Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY PRESERVES I

Steps:

• In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
• Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

STRAWBERRY PRESERVES

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

OLD FASHIONED STRAWBERRY PRESERVES/JAM

Steps:

• In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
• Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
• Reduce the heat to low, add in sugar and lemon juice.
• Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
• Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
• The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).

STRAWBERRY FIG PRESERVES

Steps:

• Combine the figs, sugar and jell-o in a dutch oven.
• Bring to a slow boil over medium to medium-high heat.
• Reduce heat and simmer for 10 minutes.
• Stir constantly to prevent sticking and burning.
• Put in sterlized jars and seal.

OLD-FASHIONED STRAWBERRY PRESERVES

Steps:

• Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)

FIG PRESERVES (JELLY) STRAWBERRY,GRAPE,PEACH

Steps:

• 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
• 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
• 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
• 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)

GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES

Steps:

• Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
• Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
• Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
• Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

STRAWBERRY PRESERVES II

Steps:

• In a large bowl, combine strawberries and sugar. Let stand 10 minutes. Combine lemon juice and pectin, then stir into strawberry mixture; continue stirring for 3 minutes. Pour into clean plastic containers to within 1 inch of the top. Cover, and allow to set for 24 hours at room temperature, then freeze.

BAKED BRIE STUFFED WITH STRAWBERRY PRESERVES AND TOASTED ALMONDS

Steps:

• Carefully lay the cheese on its side and using a long, sharp knife, horizontally cut in half.
• Spread the preserves on the cut side of the bottom layer of cheese.
• Sprinkle on the nuts.
• Replace the top half of the brie.
• Roll out the puff pastry into a circle, about double the diameter of the wheel of Brie.
• Place the Brie in the center of the pastry.
• Gather up the edges and decoratively twist together.
• Refrigerate for at least 1 hour or up to 24 hours wrapped in plastic.
• Preheat the oven to 375°F.
• Spray a large baking sheet with cooking spray.
• Beat the egg yolk and brush over the pastry.
• Bake about 40 minutes, until the pastry is evenly puffed and brown.
• Serve warm or at room temperature.

CHEESE BALLS WITH STRAWBERRY PRESERVES

Steps:

• Combine cheese, pecans, mayonnaise, and onion.
• Form into a one ball with a well or indentation in center.
• Place ball on serving plate and fill center with strawberry preserves.
• Serve with assorted crackers.

STRAWBERRY FIG PRESERVES

Steps:

• 1. Depending on the size of you canner, it may take up to 30+ minutes to get the water ready to can. Get that water going & once it's boiling, sterilize your jars. For a single batch, you should need 2 maybe 3 pints. (This will vary depending on how they cook down.) Get some water boiling in a small pan to sterilize the lids.
• 2. Cut off the stem & dice each fig into quarters or smaller. My mom uses a potato masher on the figs. Mix all ingredients together, stir & bring to a boil over medium-high heat. Reduce heat to medium.
• 3. Let boil/simmer for 10 minutes, stirring often. (I turn the heat down, so I don't have to stir constantly to keep from sticking or burning.)
• 4. Place a teaspoon of the preserves in a bowl & place in the freezer. Check after a few minutes to see how they are setting up. If the are thickening, you are ready to put them in jars. If not, place a new sample in the freezer to retest.
• 5. Depending on your desired thickness, boil longer for a thicker preserve or shorter for a runny one.
• 6. Pour into sterilized pint jars, filling to the top (leaving the correct air gap if canning). Cover with sterilized lid and place ring on jar. If you are canning, please read up on the correct procedures, but the idea is to place jars in a hot water bath, boil for 10 minutes to force air in the gap from the jar. Once the jar cools, the lack of air in the gap will cause the lip to seal tightly. If jars do not seal, just put them in the refrigerator & enjoy!!!

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

CHEDDAR CHEESE WITH STRAWBERRY PRESERVES

Steps:

• Combine all the ingredients except the strawberry preserves.
• Mix well and chill for 2 to 3 hours.
• shape the mixture into a ball, or put it in an attractive serving dish.
• Another serving option is to press the dip into a lightly greased ring mold.
• If served as a cheese ball or spread, surround it with the strawberry preserves or put the preserves on the side.
• If served as a mold, fill the center with the preserves.
• Serve with crackers. Melba rounds or Triscuits are good choices for this dip.

PRESERVES (FROZEN BERRIES) STRAWBERRY, CHERRY, BLUEBERRY

Steps:

• For the strawberry.
• roughly chop strawberries (this is easy with a processor or let strawberries sit at room temp for a few minutes to soften them and chop with a knife).
• mix all other ingredients and cook in a nonstick pan over meduim heat.
• stir frequently, cook at least 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick. Patience.
• For the blueberry and Cherry.
• mix all ingredients and stir over meduim heat for 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick.
• Each will produce about 2 cups of preserves and can be frozen or stored in the refrigerator for a couple weeks.

STRAWBERRY-ORANGE PRESERVES

Steps:

• Cook berries and water in a covered nonreactive pot 3 minutes. Uncover and mash fruit a little with a fork.
• Sprinkle gelatin on the orange-juice concentrate and let the gelatin soften. Stir into the hot fruit mixture and cook, stirring, over low heat until gelatin dissolves completely.
• Cool and spoon into jars. Refrigerate or freeze. Refrigerated perserves will last a couple of weeks; frozen, they last months.

STRAWBERRY FIG PRESERVES

Steps:

• 1. Mix all ingredients in large pan and bring to a rolling boil. Turn heat to medium and cook 10 minutes. Pour into sterilized jars and seal. Use hot water bath to finish sealing. Makes 5 or 6 pints.
• 2. Note: Use other jello flavors if desired. I have used blackberry but it is hard to find.

STRAWBERRY PRESERVES

Steps:

• 1. Get your jars and lids washed and on the stove or in your dishwasher to heat and sterilize.
• 2. To start I put all my strawberries in a sink of cool water. I then pull them out 1 by 1 taking out the stems and cutting the larger ones up into the pot, I like to leave some small ones whole and set them aside along with some halves. You crush the cut up berries in the pot in layers. When they are all done, add your whole & half berries.
• 3. Add some lemon juice to your berries and add the pectin and stir it in well, till it is all dissolved. Place it on the stove at a high heat add your margarine and bring to a boil stirring occasionally.
• 4. When you have a good boil going, grab your container of sugar and pour into your pot and stir it in well. Bring it back up to a boil but this time to a rolling boil. One you can not stir down. Set timer for 1 minute and keep stirring.
• 5. You can go over your minute, do not go under. Remove from heat (at this point they say you can continue stirring for 5 minutes and the berries won't stay on top, personally I disagree, once they went in hot water bath they were back at the top),and skim off the foam, as much as you can. Then start ladeling it into your jars, leaving a 1/2 inch headspace, (personally I use a plastic measuring cup for this process). Put on your heated lids and rings.
• 6. Set them in a hot water bath for 5 minutes. When they are done, set them on a towel on a counter in an area with out too much air. Leave there to cool. You should hear pings as they seal. Don't forget to put the date on your labels.