Rating: 4.1 stars
49 Ratings
  • 5 star values: 31
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 6

This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
40
Yield:
5 cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

104 calories; protein 0.2g; carbohydrates 26.7g; fat 0.1g; sodium 0.2mg. Full Nutrition
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Reviews (42)

Most helpful positive review

Rating: 5 stars
04/14/2009
Wonderful recipe! I've used it for 30 years except I use 5 teaspoons of lemon juice rather than vinegar. For those of you who are having trouble getting your preserves to set - try a larger pot. If you aren't boiling your preserves "hard" enough they will not set. NEVER double the recipe and use a large pot rather than a pan. The preserves must be a rolling boil so that they reach 220 degrees and don't stir them often. This recipe was given to me 30 years ago by a lady who was 75 and had been given this recipe by her mother. It works, you just have to have patience and learn how to recognize the signs that the preserves are setting. Have fun! Read More
(236)

Most helpful critical review

Rating: 1 stars
07/24/2003
I don't know what I did wrong. I used 2 lbs of Strawberries I picked up at a U-Pick farm and followed the direction to a T and I ended up with thick strawberry goop. It is two thick to use on toast or sandwichs and doesn't taste like strawberry preserves at all. I am now looking for a new recipie to use. Read More
(32)
49 Ratings
  • 5 star values: 31
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
04/14/2009
Wonderful recipe! I've used it for 30 years except I use 5 teaspoons of lemon juice rather than vinegar. For those of you who are having trouble getting your preserves to set - try a larger pot. If you aren't boiling your preserves "hard" enough they will not set. NEVER double the recipe and use a large pot rather than a pan. The preserves must be a rolling boil so that they reach 220 degrees and don't stir them often. This recipe was given to me 30 years ago by a lady who was 75 and had been given this recipe by her mother. It works, you just have to have patience and learn how to recognize the signs that the preserves are setting. Have fun! Read More
(236)
Rating: 5 stars
07/24/2003
Help!What did I do wrong? My perserves didn't set. Can you give me suggestions that will prevent this next time I make this reciepe. Thanks. I think I may not of got it hot enough. Would that do it? I'm going to use the jars I made as topping for sundae's. Tastes Great! Read More
(71)
Rating: 5 stars
07/24/2003
I've never made preserves before, because I don't know how to can. However, I had a 1/2 flat of strawberries on my hands so I decided to try making preserves. This was the recipe with which to start. Absolutely delicious. Easy to follow and full of flavor, this recipe tastes like my grandmother's homemade preserves. What a treat! The only change I made was pulsing the berries in the food processor briefly, prior to cooking. I did so that my 14 month old could enjoy the preserves, too. Read More
(53)
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Rating: 1 stars
07/24/2003
I don't know what I did wrong. I used 2 lbs of Strawberries I picked up at a U-Pick farm and followed the direction to a T and I ended up with thick strawberry goop. It is two thick to use on toast or sandwichs and doesn't taste like strawberry preserves at all. I am now looking for a new recipie to use. Read More
(32)
Rating: 5 stars
07/24/2003
Stephanie thank you so much for adding this recipe to all recipes. All the other recipes I had would have taken a day to do because they called for the mixter to sit 12 to 24 hours and with a 2 year old I wanted to get in and out of the kitchen as quickly has possible. AND THIS RECIPE MADE IT POSSIBLE I thank you! I made the preserves today and tasted a strawberry I had lefted in the pot and it was great! Thank you again!! Read More
(27)
Rating: 2 stars
07/24/2003
I now have 14 4oz jars of strawberry ice cream topping! I let the stuff cook for 40 minutes and I could not get it to reach past 205 degrees on my themometer. Read More
(19)
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Rating: 4 stars
08/02/2004
I used apple cider vinegar because...well why not? The preserves taste delicious however it did not jell to quite the stiffness I would prefer. Actually it took a LONG time for the mixture to thicken at all. Better consistency when chilled overnight. Read More
(18)
Rating: 5 stars
09/22/2003
I have never made jam before and this came out so perfect. Tasted great and was so easy to make. Thanks! Read More
(15)
Rating: 4 stars
05/27/2010
Here's a few TIPS!! I tried this recipe for the 1st time day 5/26/10, which I have never made preserves before. I purchased 6 qt of very ripe strawberries from a local farmer. I followed the recipe to a T, I thought!! Well, IT WOULD NOT SET! After I had jared it and let it cool down (about 2 hrs), I could tell right then. I reopened the jars, return to pot and recooked. Basically, I started the process over. Tip#1 - Have a thermometer. Tip#2 - Keep it at a Rolling Boil for the FULL 15-20 mins. Tip#3 - Stir and Stir ans Stir. Read More
(13)