Simple and Delicious Strawberry Preserves

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Are you a fan of fruity spreads that pack a punch of flavor? If so, you’ll be thrilled to know that making your own strawberry preserves is easier than you think! This simple recipe requires only a handful of ingredients and is perfect for both novice and seasoned cooks. With just a little effort, you can create a delicious spread that captures the sweet and tangy essence of strawberries, allowing you to savor the taste of summer all year round.

What are preserves?

Preserves are essentially fruit that has been cooked down with sugar until it becomes thick and spreadable. The difference between preserves and jam is that preserves contain larger pieces of fruit and are not as smooth as jam. Preserves also tend to have a firmer texture than jam.

Best time to buy strawberries

Strawberries are in season from late spring through early summer. The best time to buy strawberries is when they are in season because they are at their sweetest and most flavorful. When buying strawberries, look for ones that are bright red and plump. The smaller strawberries tend to have more flavor than the larger ones.

What can you use strawberry preserves for?

Strawberry preserves can be used in a variety of ways. They are perfect for spreading on toast or scones, adding to yogurt or oatmeal, or even as a topping for ice cream. Strawberry preserves can also be used in baking, such as in thumbprint cookies or as a filling for cakes and pastries.

How long they will last

When stored in an airtight container in the refrigerator, strawberry preserves can last for up to three weeks. If you want to extend the shelf life of your preserves, you can also freeze them for up to six months. Just be sure to thaw them completely before using.

Fun facts about strawberries

Did you know that strawberries are not actually berries? They are a member of the rose family and the only fruit with seeds on the outside. Also, on average, there are 200 seeds on a single strawberry.

Why you don’t need pectin for this recipe

Unlike many traditional jam and preserve recipes that call for pectin as a thickening agent, this recipe for strawberry preserves uses a cornstarch slurry instead. Pectin is a naturally occurring substance in fruit that helps it to gel, but not all fruits contain enough pectin to set properly. As a result, many store-bought pectin products are used to ensure that the preserves thicken properly.

However, in this recipe, cornstarch is used as a substitute for pectin. Cornstarch is a versatile and affordable ingredient that is commonly used as a thickening agent in a variety of culinary applications. When combined with water, cornstarch creates a slurry that can be added to the fruit and sugar mixture to thicken the preserves.

The advantage of using cornstarch over pectin is that it’s a readily available ingredient that’s easy to work with. Additionally, it allows for greater control over the thickness of the preserves. With pectin, there is a risk of over-gelling or under-gelling, resulting in preserves that are either too thick or too runny. With cornstarch, you can add as much or as little as you like to achieve your desired consistency.

Overall, the use of a cornstarch slurry in this recipe for strawberry preserves is a great alternative to traditional pectin-based recipes. Not only is it more accessible, but it also provides greater control over the thickness of the preserves. So, give it a try and enjoy the delicious taste of homemade preserves with minimal effort!

Other pectin alternatives

There are a few other pectin alternatives that can be used as a thickening agent in fruit preserves. Here are some examples:

1. Arrowroot: Arrowroot is a starch that comes from the root of the arrowroot plant. Like cornstarch, it can be used as a thickening agent in fruit preserves. Arrowroot has the advantage of being clear when cooked, whereas cornstarch can become cloudy. However, it is more expensive and can be harder to find than cornstarch.
2. Chia Seeds: Chia seeds are a popular superfood that can also be used as a thickening agent in fruit preserves. When combined with liquid, they absorb the liquid and create a gel-like substance that can be used to thicken preserves. The resulting preserves may have a slightly crunchy texture due to the presence of the seeds.
3. Agar-Agar: Agar-agar is a gelatinous substance derived from seaweed that can be used as a vegan alternative to gelatin. It can also be used as a thickening agent in fruit preserves. Agar-agar has the advantage of being able to set at room temperature, unlike gelatin, which requires refrigeration.
4. Fruit: Some fruits, such as apples and citrus fruits, contain high levels of natural pectin and can be used to thicken fruit preserves. Apples can be grated or blended and added to the fruit mixture, while citrus fruits can be boiled with the fruit mixture to extract the pectin.
5. Gelatin: Gelatin is another alternative that can be used as a thickening agent in fruit preserves. It is a protein derived from collagen and is commonly used in desserts such as panna cotta and jelly. Gelatin can be used in place of pectin to thicken fruit preserves, but it will create a softer set than pectin.

When using these pectin alternatives, it’s important to follow a recipe that has been specifically designed for the alternative thickener. Each option has its own unique properties and may require different quantities or methods of preparation.

Homemade Strawberry Preserves

Ingredients

3-4 packed C fresh strawberries hulled & cut in half
1 C sugar
½ lemon juiced or ¼ cup lemon juice
2 Tbsp cornstarch
2 Tbsp cold water

Instructions

Before you begin, mix together your corn starch and water to create a slurry. This will help to thicken your preserves, and it’s easier to make it at the beginning so that it’s ready to go when you are. Use a fork or small whisk to work out the lumps, then set it aside.

Begin by placing your strawberries in a medium pot, adding your sugar and lemon juice and turning on the heat to high.

Use a potato masher to mash the strawberries into a chunky pulp.

Bring your mixture to a boil over high heat, continuing to mash the berries ever so often as it heats up. The strawberries can be quite hard and difficult to mash at first, but the sugar, lemon and heat will begin to soften them and allow you to break them down more easily.

Once it is boiling, and you have mashed the berries to your satisfaction, turn the heat down to medium-high, then add the corn starch slurry.

It will begin to thicken quickly, so keep your eyes on it.

Let the mixture cook for around 5 – 7 minutes, stirring every minute or so. Check the thickness with a wooden spoon, pulling it out and allowing it to fall back into the pot. It should be around the consistency of a good thick oatmeal.

When you’ve reached the desired consistency, pour the preserves into a large bowl and allow to cool for 30 – 45 minutes. Do not place in the fridge, simply set on a counter to come to room temperature.

Once cooled, transfer the preserves to mason jars or another type of airtight container. Place them in the fridge and use for a variety of delicious recipes. Or do as I do and eat it straight out of the jar!

Making your own strawberry preserves is not only easy but also a great way to add flavor to your dishes. With just a few ingredients, you can create a delicious and versatile spread that can be used in a variety of ways. Be sure to save this recipe and follow me on Pinterest for more great recipes and ideas.