Homemade Small-Batch Strawberry Preserves are way tastier than store-bought. Often the hardest part of preserving food is the canning portion of it. However, this recipe makes one jar and requires no need to do a water bath or pectin. Strawberries are my favorite berry. Strawberry season is here. Needless to say, there is just something so alluring about making your own jellies, jams, or preserves. Without a doubt, a decadent sweet and tart berry jam will have family members salivating over each and every spoonful. Moreover, preserves can be used to top waffles, pancakes, crepes, cakes, and even ice cream. For this reason, Strawberry preserves are a versatile item to have in your pantry.
Homemade Small-Batch Strawberry Preserves:
Consequently, I know very few people who don’t love strawberries. All in all, I prefer Strawberry Season to Pumpkin season. Nevertheless, they both have their place. In any case, I will be making a couple of jars of Strawberry Preserves this season. Almost as soon as I finish a jar of preserves I make a new one or I triple the recipe and freeze the other two jars. Incidentally, this freezer jam is good for up to six months. I have on occasion also divided this recipe into two smaller jars. Then I just freeze one and use the other. Once the jam has cooled add it to the jar or jars placing them either in the freezer or fridge. No pectin and no water bath necessary.
Strawberry Jam is a staple in my fridge. Use it to top ice cream, cheesecakes, yogurt, or other items. In summary, it is an easy way to turn any dessert into a patriotic one. Simply add a little Homemade Small-Batch Blueberry Jam and Strawberry Preserves with a little whipped cream. How easy is that?
Notes: Nutritional Facts based on 1 tablespoon per serving and are posted below the photos.
Homemade Small-Batch Strawberry Preserves
- 2 cups strawberries
- 1/4 cup plus one tablespoon of water
- 1 teaspoon balsamic vinegar
- 3 tablespoons collagen
- 2 tablespoons coconut sugar
- 2 tablespoons monk fruit sugar
Combine collagen, coconut sugar, and monk fruit sugar and stir until well combined set aside. Add strawberries, water, and balsamic vinegar to a pot deep enough to allow for space to boil. Add sugar mixture.Cook on med for 10 minutes. Mash about half of the strawberries with a potato masher. Reduce to low and cook for 15 – 20 minutes or until desired consistency. It will set up more once it cools. Allow it to cool.
If desiring seedless put the preserves through a strainer before placing preserves in a jar. For seeded place the preserves into a sterilized glass jar with a lid. Once it has cooled all the way place it in the fridge. It will last up to one month.
Homemade Small-Batch Strawberry Preserves
- 2 cups fresh strawberries
- 1/4 + 1 cup + tbsp of water
- 1 tsp balsamic vinegar
- 3 tbsp collagen
- 2 tbsp powdered coconut sugar
- 2 tbsp powdered monkfruit
- 3 tbsp collagen, 2 tbsp powdered coconut sugar, 2 tbsp powdered monkfruit
- Add strawberries, water, and balsamic vinegar to a pot deep enough to allow for space to boil.2 cups fresh strawberries, 1 tsp balsamic vinegar, 1/4 + 1 cup + tbsp of water
- Add sugar mixture.
- Cook on med for 10 minutes.
- Mash about half of the strawberries with a potato masher.
- Reduce to low and cook for 15 - 20 minutes or until desired consistency.
- It will set up more once it cools.
- Allow preserves to cool.
- Once cooled place it in the fridge.
- Last up to one month
Notes: Seedless or Seeded Preserves
- If you don't want seeds run the preserves through a strainer.
- If you don't mind seeds then place the preserves into a sterilized glass jar with a lid.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 6 mg||0 %|
|Potassium 18 mg||1 %|
|Total Carbohydrate 3 g||1 %|
|Dietary Fiber 0 g||1 %|
|Sugars 2 g|
|Protein 1 g||2 %|
|Vitamin A||0 %|
|Vitamin C||12 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|