This was my first try at making strawberry preserves. I wasn’t even sure what the difference was between strawberry preserves and strawberry jam. I thought I’d give it a try.

2 pounds of strawberries with stems removed

1 cup of sugar

Juice from 1 lemon

1/4 Tsp butter

I placed all the strawberries in a pot and mashed them with a potato masher. I wanted some chunks of fruit to remain.

I then added lemon juice and began to cook this over low heat, stirring occasionally. At this point, I was just trying to cook the strawberries and make them release their juices. I did this for about 20 minutes.

I then added the sugar and raised the heat up to medium-high and stirred continuously until it was at a full rolling boil. At this point, I added the butter to reduce foaming.I wanted the temperature of the mixture to come to 210 degrees.

Once the temperature reached 210 degrees I removed it from the stove and began to place strawberry mixture into my already sterilized warm canning jars. I placed the lids and rings and placed them in the electric pressure cooker in a water bath on canning setting for 10 minutes. I allow them to cool to room temperature with the lid off. You can then store in the pantry as long as the lids are sealed. If you have a lid or two that pops up these will need to be refrigerated.

I used these canning tools available on Amazon. Affiliate link: