![](https://optimise2.assets-servd.host/outgoing-trotter/staging/heroes/strawberries_2022-07-04-175459_cgzw.jpg?w=992&h=558&q=82&fm=jpg&fit=crop&fp-x=0.5&fp-y=0.5&dm=1656957300&s=618eea1442c3210ee08971f854de986c)
Growing Chefs! Ontario Strawberry Preserve
Strawberry Preserve
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Remove the hull (green top) from strawberries and wash well. Place these into a bowl and mash with a fork until you have 4 cups of mashed berries.
Juice the lemons and add all ingredients to a medium pot.
Get Cooking!
Place the pot over low heat and stir continuously until the sugar is dissolved.
Increase the heat to high and bring to a rolling boil. Boil, stirring constantly, until mixture reaches 220°F.
Transfer to hot sterile jars, leaving 1⁄4 to 1⁄2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
![](https://optimise2.assets-servd.host/outgoing-trotter/staging/branding/Screenshot-2021-04-28-at-17.52.44.png?w=1430&auto=compress%2Cformat&fit=crop&fp-x=0.5&fp-y=0.5&dm=1619625197&s=8286ea2ee203c7e4b876b38e09bba12d)
Growing Chefs! Ontario Recipe
Strawberry Preserve
![](https://optimise2.assets-servd.host/outgoing-trotter/staging/heroes/strawberries_2022-07-04-175459_cgzw.jpg?w=992&h=558&q=82&fm=jpg&fit=crop&fp-x=0.5&fp-y=0.5&dm=1656957300&s=618eea1442c3210ee08971f854de986c)
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Remove the hull (green top) from strawberries and wash well. Place these into a bowl and mash with a fork until you have 4 cups of mashed berries.
Juice the lemons and add all ingredients to a medium pot.
Get Cooking!
Place the pot over low heat and stir continuously until the sugar is dissolved.
Increase the heat to high and bring to a rolling boil. Boil, stirring constantly, until mixture reaches 220°F.
Transfer to hot sterile jars, leaving 1⁄4 to 1⁄2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.