Strawberry preserves

    Strawberry preserves


    49 people made this

    About this recipe: This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky strawberry jam, perfect with scones.

    Serves: 40 

    • 1kg fresh strawberries, hulled
    • 1kg caster sugar
    • 2 tablespoons vinegar
    • 1 pinch salt

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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 105 degrees C.
    2. Transfer the mixture to hot sterile jars, leaving 1cm headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

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    Reviews (1)


    Just made 8 jars of this and it is divine. The recipe as it stands makes 3 and a half 350 ml jars so just add another 200g of strawberries to make the full 4 jars. As a matter of personal taste it was a tad too sweet for me so the second batch I reduced the sugar to 800g - with 1200 g of strawbs - and it was perfect. I used balsamic vinegar but any vinegar will work. If this is your first time remember that this is a preserve and not jam, so it won't set like jam. Oh, and if you have some syrup left over just bottle it and have it ready to pour over ice cream. Really delicious recipe. Thanks x - 07 May 2016

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