Return to listing

Home-made Strawberry Preserve

Strawberries are cheap and plentiful in the summer, so why not take advantage of this by storing away some of their sunny, ripe flavour to brighten bleak winter days to come? In a preserve, the whole fruit is suspended intact in its own jelly, so none of the lusciousness is lost.

 Home-made Strawberry Preserve

  Makes 3 lb (1.35 kg)

 2 lb (900 g) slightly under-ripe strawberries
 1½ lb (700 g) preserving sugar
 juice 1 large lemon
 ½ oz (10 g) butter
Oven temperatures and Conversions
Click here for information
You will also need two 0.5 litre jars, plus waxed discs to seal.

This recipe first appeared in Sainsbury’s Magazine.


First of all hull the strawberries and wipe each one with kitchen paper. Then layer them into a preserving pan, sprinkling them with sugar as you go. Leave them to soak in the sugar overnight, giving everything a stir around before you go to bed.

When you're ready to make the preserve, put four small plates into the freezer. Place the pan over a fairly low heat and allow the sugar to dissolve slowly. Give the pan a shake from time to time, but only give very gentle stirs, as you want to try very hard not to break up the fruit.

To check if the sugar is dissolved, lift up the spoon and, if there are no little crystals of sugar visible on it, the mixture is ready for boiling. Now turn the heat up to its highest setting, add the lemon juice and as soon as the mixture is up to what old-fashioned cooks used to call a rolling boil, put the timer on for 8 minutes exactly.
Then, when the 8 minutes are up, remove the mixture from the heat, put a teaspoonful on to one of the chilled plates, allow it to cool, then push the mixture with your little finger. If a crinkly skin has formed on the jam and there is no liquid left, then the preserve is set.

Allow the preserve to settle for 15 minutes, adding a small piece of butter if there's any scum, then pour into jars that have been washed, dried and heated in a moderate oven for 5 minutes to sterilise. Seal immediately with waxed discs, then cover with the lids or Cellophane and elastic bands. Wait until the preserve is completely cold, then label the jars.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Fresh Apricot Preserve Makes 3-4 lb (1.35-1.8 kg)

Fresh Apricot Preserve

This is my mother's recipe, and every year she waits patiently for the price of apricots to come down – which usually happens in August, especially at the end of a warm summer day when whole boxes are sold off at the markets by stallholders

Quick Bramble Jelly Makes one 1 lb (350 ml capacity) preserving jar

Quick Bramble Jelly

This is not a jelly that will keep for long – perhaps only a month – but if you've been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy and quick to make and it does taste delicious.




Popular topic
Latest post
Ask Lindsey... Quiche
09 Feb 2016 20:01
Coffee Break New Forum
08 Feb 2016 16:44
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Gingernuts
10 Feb 2016 21:32
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by