You likely already have everything on hand to make my easy 3 ingredient Strawberry Preserves at home.
Many jams and preserves are made with added pectin for thickening, but I prefer it made simply with just fresh strawberries, sugar, and lemon zest.
As a result, the homemade preserves without pectin are softer and looser than store bought, but taste more like fresh strawberries. I like being able to control the amount of added sugar, but it’s the intense strawberry flavor that keeps me coming back for more.
Easy Dessert Recipes To Enjoy With Preserves:
- My one bowl, crustless Italian ricotta cheesecake
- Alongside whipped cream and this lemon olive oil cake.
- Spooned over creamy whipped ricotta.
How to Make Homemade Preserves
Be sure to sir occasionally, using a spatula to help break up and mash the strawberries as they cook down. Check the consistency of the preserves after about 20 minutes.
To test whether they’re ready, dip a spoon into the sauce pan, then pull it out and run your finger along the back. If there is a clear path and the jam doesn’t cover that spot, it’s done!
Quick Variations To Try Next
The sky’s the limit here, but I’ve tested this recipe with a few variations and each is better than the last. It really just depends what you’re craving.
- For a subtle sweetness, add ¼ tsp vanilla bean paste to the sauce pan with other ingredients.
- For a sweet, tangy flavor, add 1 Tbsp balsamic vinegar.
- Switch the citrus: Instead of lemon zest, try orange zest.
How to Store Preserves and Jam
Once cooked, remove preserves from the heat and transfer to clean jars (I’m a fan of mason jars). Wipe the rim clean, cover, and allow preserves to cool completely before moving them to the refrigerator. Preserves will keep up to 3 months in a refrigerator or freezer.
For tips on how to can preserves and jams, check out this helpful article.
Suggestions For Serving Homemade Preserves
The possibilities are endless! Spread strawberry preserves on sweet homemade biscuits, swirl onto peanut butter and jelly sandwiches, or spread onto toast with butter.
These preserves can also be added to many delicious baking recipes, including homemade muffins and coffee cake (just substitute blueberry jam for strawberry here!).
Ari’s Tips For Homemade Strawberry Preserves
- If you prefer thicker preserves without adding pectin, you can use a combination of strawberries and other fruits that have higher amounts of natural pectin, such as raspberries, red currants, apples, blackberries, or gooseberries.
- Allow the berries and sugar to boil rapidly for at least 20 minutes. I’ve tested this recipe with shorter cook times and the results are nearly as spreadable.
- Seal and cover preserves, then allow to cool completely before refrigerating.
One of my favorite ways to make the most of fresh strawberries during summer time. If you give this easy Strawberry Preserves recipe a try, be sure to let us know by leaving a ⭐️⭐️⭐️⭐️⭐️ rating and review below!
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For more easy desserts, check out the following:
- Creamy Stove Top Rice Pudding
- Magnolia Bakery’s Famous Banana Pudding (5 Ingredient!)
- Chocolate babka parfaits
- Ari’s Foolproof Chocolate Raspberry Rugelach
- No-Bake Chocolate Mousse Pie
Tell Us What You Think!
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3-Ingredient Strawberry Preserves (No Pectin!)
Equipment
Ingredients
- 4 cups strawberries hulled
- ⅔ cup granulated sugar
- 1 lemon zested and juiced
Instructions
- Slice strawberries so all pieces are approximately the same size. For some strawberries, this will mean cutting in half, and for other larger berries they may need to be quartered.
- Place strawberries, sugar, lemon juice, and lemon zest in a medium sauce pan, then bring to a rapid boil over medium heat.
- Stir occasionally with a spatula, helping to break up and mash the strawberries as you go. Check consistency of preserves after 20 minutes to check for doneness.
- To test whether strawberry preserves are ready: dip a spoon into the sauce pan, then pull it out and run your finger along the back. If there is a clear path and the jam doesn't re-cover the spoon, it's done!
- To store: remove preserves from the heat and pour into glass jars. Wipe the rim, cover and seal, then allow to cool completely before storing in refrigerator until needed.
Notes
- Strawberry preserves will keep in a refrigerator or freezer for 3 months.
- To add another level of flavor, try adding ¼ tsp vanilla bean paste to sauce pan when cooking.
- For a tangy, sweet flavor, add 1 Tbsp balsamic vinegar.
I’ve made these preserves a few times to enjoy with toast and they are so good! I love the intensity of the strawberry flavor and that I don’t have to worry about pectin. Highly recommend!
I’m honored! And yes, I agree — not having to worry about pectin is major! So glad you loved! xo, Ari
Made these preserves to put on some homemade biscuits! They taste amazing and so easy. Definitely better than store bought.
Yes, they are seriously fantastic! We love to follow this recipe with all kinds of fresh berries. Thanks for the review! xo, Ari
If I wanted to make this Keto friendly, can I substitute Stevie sweetener or monk fruit?
Hi Debra! I’ve never tried either of those products, so I’m really not sure. I would either look up a keto-friendly strawberry preserves recipe or do a little digging online into whether those alternative sweeteners are a 1:1 ratio when substituted with sugar. My guess is it’s not 1:1, so once you figure out whether you’re supposed to use more or less of them, you could begin to experiment. Good luck! xo, Ari
Amazing, simple, and delicious recipe! I have made this twice already because it is that good!
Thank you, Aya! We love the simplicity of it. And of course, NO CANNING lol! xo, Ari
Way too much lemon zest 😛
I made this as the recipe said with the zest of one lemon and I can’t even eat the jam – it tastes like a bathroom cleaner. What a waste of strawberries 🙁
Honestly have made this countless times and love the lemon, but to each their own. Maybe next time don’t add any?
The recipe says it makes 6 servings- How much is a serving?
How much does the recipe yield all together?
Hi Dawn! A serving is ¼ cup (the recipe yields about 1½ cups strawberry preserves). Best, Ari
Making the Strawberry Preserves today.
Enjoy!
This recipe is truly, exceptionally good! From the first taste, I was dancing and my husband was demanding we make more! Haha. It’s 4 days later and I cannot resist another batch.
Looks good, will try in morning
Let me know what you think! xo, Ari
I love this recipe! It’s my 3rd time making it and my son and husband just devour the preserves instantly. I’ve been adding alittle rose 🌹 water that I bought at an international market and it’s adds a delightful yet delicate flavor. Thank you so much. Eventually I’ll broaden out into trying this with some other fruits like blueberries 🫐 and maybe even orange 🍊 with some rosemary water for a little twist ☺️
Love to hear this, Amanda! The idea of rose water is SO smart. I’ll have to try that! xo, Ari
Did a double batch as we had 8 cups of freshly picked garden strawberries, incl some pineapple strawberries. Concur, too much lemon – market as strawberry-citrus preserves – but still yummy.
Yielded 5x 8oz mason jars at 8 cups berries. I spilled one all over (tragedy!), we made up toast & enjoyed what didn’t spill.
Consistency is a little loose, despite wipe test. Excellent rainy afternoon to-do… to quote Jeremy Clarkson, “I did a thing!!”
Hi Fred, thanks for your feedback and sharing the photo — looks great! For the future, you can always taste test as you’re making the preserves and adjust the lemon and sugar quantities based on both the natural sweetness (or lack thereof) of the strawberries as well as your personal taste. Hope you continue to enjoy! Best, Ari
I will not be buying store bought strawberry jam EVER again! I used frozen sliced strawberries, it took a little bit longer, but oh MAN is this GOOD!!! Will be making once this is gone, which by the way it tasted, won’t be long! I made it to put on top of cheesecake and toast. Thank you!
This sounds like the perfect topping for a creamy cheesecake. How fabulous! I’m so glad you enjoyed. Thank you, Ginni! xo, Ari
I’m not sure what I could’ve done wrong but after I let it cool, put it in the refrigerator, and opened it to try on a piece of sourdough toast, it’s liquid. Can I add pectin into it to thicken it up? It really is nearly liquid. After reading all these reviews, I know it’s user error, but I don’t know what I could’ve done wrong.
Hi Debbie. It sounds like the preserves didn’t cook down for long enough (or at the right temperature). They should cook down and become thick on their own, without the use of pectin. At this point, I wouldn’t add pectin straight into the cooked preserves, but if you want to troubleshoot online there might be someone more familiar with adding pectin after the fact to help answer that question. I’m sorry you didn’t get the results you were looking for — this is one of my favorites, so I hope you’ll give it another try! Best, Ari
I will try cooking it down because it is almost all liquid. Thank you for the reply!
You’re welcome and good luck! Best, Ari
As if the main challenge recipe was not mind-blowingly delicious enough, I had to go and make this one too just because! It was super quick and easy and I have been enjoying it on my morning yogurt bowls.
Yesss, we love this recipe!! My mom makes it often too ha. Enjoy! Cheers, Ari
I haven’t made this yet, but it sounds wonderful. I love to make foods with the sweetness (and saltiness) that I want not what someone else wants. I love how this can be made with a variety of fruits. I can’t wait for summer (I live in California). Now I’ll have a new reason to go to the fruit stand. i think this recipe is going to be a keeper.
I can’t wait to hear what you think, Janice! Be sure to report back when you give it a try. Cheers, Ari
So simple and so delicious! I gave it a quick blitz with a hand blender to make it a bit smoother and it turned out amazing. Just perfect for a PB & J, a favorite lunch in our house!
Talk about an elevated pb&j! 🙌🏻 Looks amazing, Adrienne. Thanks for sharing! Ari
How long does it take to set, I made it a couple hours ago but it’s runny? Easy recipe tho
Hi Barb! Because this recipe is made without pectin or gelatin, it’s going to have a looser texture. After about 20 minutes of cooking (give or take, depending on the temperature of your stove top), it will be ready. Enjoy! Cheers, Ari
This recipe is truly, exceptionally good! From the first taste, I was dancing and my husband was demanding we make more! Haha. It’s 4 days later and I cannot resist another batch.
Isn’t it the best?! I’m so glad you both enjoyed it (and that you’re already plotting another batch!). Cheers, Ari
Great recipe! I love the minimal amount of ingredients; it was quick and easy to make. Excellent…
Thank you so much! We love it too. Cheers, Ari
Came out perfect!!
Enjoy the leftovers, they’re delicious on so many things! Cheers, Ari
These are absolutely delicious. Thank you for the recipe
You’re very welcome, glad you enjoyed! Cheers, Ari