Strawberry Preserves

35 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:0 g
Carbohydrates:8 g
Protein:1 g
Calculated per serving.

Serves: 16

Serves: 16decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. To sterilize mason jars, first wash with hot soapy water. Rinse, then bake at 175 for 25 minutes.
  2. Combine all ingredients (except gelatin) in a small sauce pan over medium heat, stirring frequently.
  3. Bring to a full boil.
  4. Stir in gelatin and whisk for 3 minutes.
  5. Pour into mason jars, seal tightly, and refrigerate for at least an hour before use.

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  1. bigmama0611
    July 13, 2013

    Can this recipe be water-bath canned for shelf storage?

  2. bigmama0611
    July 14, 2013

    I did can this in a water-bath for 10 minutes following the canning directions for ‘traditional’ strawberry sauce. Should be okay? The added lemon juice increases the acidity to make it safe?

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