Strawberry Preserves

Preparation info

  • Difficulty


  • Makes

    3 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

An heirloom recipe for a great national favorite—colorful and luscious


  • 4 c. hulled strawberries
  • 3 c. sugar


  • Add sugar to berries and let stand 10 minutes or until juices start to flow. (Some cooks like to cover them and leave in the refrigerator overnight.)
  • Put berry-sugar mixture in a 4-qt. kettle and bring to a boil, stirring constantly until sugar dissolves. Cook until berries are tender, about 3 minutes. Let stand overnight.
  • Next morning bring preserves to a boil and boil 1 minute. Cover the preserves, remove from heat and let stand 2 minutes. Stir gently about 5 minutes, skimming if necessary.
  • Pour or ladle into hot sterilized jars and seal, or if you live in a warm climate, adjust lids and process at the simmering point in boiling water bath (212°) 15 to 20 minutes.
  • Remove jars from canner and complete seals unless closures are self-sealing type.