Strawberry Preserves


Quantity: 4 half-pints

Jar size: Half-pints or pints


6 cups prepared strawberries (about 2 quart boxes strawberries)
4½ cups sugar


1. To prepare fruit: Select large, firm, tart strawberries. Wash and drain berries; remove caps.

2. To make preserves: Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place.

3. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

4. Heat the fruit mixture to boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking.

5. Cook to 9 degrees F. above the boiling point of water, or until the syrup is somewhat thick (about 15 or 20 minutes).

6. Remove from heat; skim off foam. Fill hot preserves immediately into hot, sterile jars, leaving ¼ inch headspace.

7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-Pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation