Strawberry Preserves are super easy to make at home, but I have always made them with fresh strawberries… until now!
I wasn’t even sure if frozen strawberries could be used, but it turns out they work just fine when you follow a few simple instructions. So, grab those frozen strawberries and let’s learn how to make Strawberry Preserves with Frozen Strawberries!
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This post isn’t going to be like most of mine are because I didn’t take pictures along the way. Mostly because I wasn’t sure it would work and secondly, I hate taking pictures in my kitchen… the lighting is horrible.
I also only tested this recipe once and a member of Ninja Foodi 101 tested it the second time for me. I’m rushing this one out right now because I know people are trying to use what they can find in stores and what they have on hand to make great food and I dont’ want to delay it.
I will update the post after I film the video and include more process shots, until then, here are the basics and the recipe.
I really hope you give this one a try and it’s delicious spread over this toasted No Yeast Bread (that is shown in the picture) It’s so delicious!
You can also make a super easy Homemade Bread in the Ninja Foodi that uses yeast, it’s equally delicious!
Tips for making Strawberry Preserves using Frozen Strawberries
Sugar versus Sugar Substitutes
Use real sugar in this recipe for the best outcome. If you want to try using a sugar substitute and aren’t used to making preserves or any kind of jams/jellies, make sure to get a low sugar powdered pectin and only substitute half of the sugar with a sugar substitute.
Powdered Pectin versus Liquid Pectin
I used powdered pectin in this recipe, but I’m sure you can use liquid as well. The difference between the two are the order in which they are added. If you are using powdered pectin, you will follow the instructions in this recipe.
If you want to use liquid pectin, you will need to boil the strawberries with the water and sugar first. Bring it to a boil that can’t be stirred down and then add in the liquid pectin and bring back up to a boil that can’t be stirred down for one minute.
A general rule of thumb is to use 2 Tbsp of liquid pectin to replace 4 tsp of powdered. Please note that I have NOT tested this recipe using liquid pectin, but I think it will be just fine.
You can find powdered pectin at Walmart and some grocery stores, I linked to Amazon so you can see what the package looks like that I used, but please check your prices and make sure you don’t pay too much!
Can I use Frozen Berry Mixture instead of just Strawberries.
Yes, you can. I haven’t tested this recipe that way, but I see no reason why it wouldn’t work just fine.
Do I have to have a Thermometer to Make Strawberry Preserves?
No, you don’t. I usually use one just to double check myself, but it can be done without one. The most important thing when making any type of jam/jelly/preserves or marmalade is bring the sugar to a high enough temperature that it gels. This is even more important when pectin isn’t used.
Since this recipe uses pectin to help gel the strawberry preserves, being exact with temperatures isn’t as important. Here is a short video showing what to look for. Even though this is me making orange marmalade, the process is the same.
The most important thing is to add the ingredients in the right order and cook it long enough so the little bit of water used evaporates.
When the recipe talks about bringing the mixture to a boil that can’t be stirred down, this means that when you stir the mixture, it continues to boil. That is when you know your preserves are ready.
If you do have a thermometer, you certainly can use it and my target temp for this recipe was about 223℉/106℃
You can watch me make this delicious Orange Marmalade recipe if you want to get a feel for what the boiling phase looks like. I had to cook the marmelade a lot longer because I wasn’t using pectin, but the process is the same!
Can I make this recipe in the Ninja Foodi Pressure Cooker and Air Crisper?
Absolutely! That is how I did it! I love making jams/jellies/preserves/marmalades in the Ninja Foodi because the pot is nice and deep and I don’t have to regulate the heat like I do on my gas stove.
Just follow the instructions in the recipe and use the high sear/sauté to bring it a boil. You should be able to make the recipe without adjusting the temperature at all.
Can I add all the Strawberries in at once?
You can add all three cups in at the beginning, but you will end up with jam and not preserves. The frozen strawberries break down so much during the boiling process that they turn to fruit pulp, zero chunks of fruit.
If that is how you like it, by all means, add all three cups in at the very beginning.
If you want chunks of fruit though, you will have to add that last cup at the end.
How to make Strawberry Preserves from Frozen Strawberries
This is so easy to do, it shocked me! You don’t even have to thaw the strawberries!
Simply measure 3 cups of frozen strawberries out and remove 1 cup for later. My strawberries were various sizes, some were whole and some were in pieces, so no need to be too exact here. If all of yours are whole, you might want to add an extra ½ cup.
Place 2 cups of frozen strawberries (2 ½ cups if they are all whole) into the bottom of medium to large stock pot. Add ½ cup of water and 4 tsp of powdered pectin. Give it a stir and turn the heat on high.
Bring the mixture to a boil, stirring frequently and breaking up the berries. I used my Mix ‘N Chop from Pampered Chef from start to finish and it worked great!
Continue to boil until the boil cannot be stirred down. This means, when you stir, the mixture continues to boil. This took about 7-10 minutes.
Add in the 2 cups of sugar all at once and stir. Once again, bring to a boil that cannot be stirred down and boil for at least 1 minute. Be careful that you don’t scorch the sugar, stir frequently.
If you have a thermometer, check the temp and when it reaches 220-223℉/104-106℃ turn the heat off.
Add in the extra cup of strawberries. They will be partially thawed now. and break them up just a bit. Ladle into jars or other container with a lid and refrigerate for 4 hours or overnight.
Serve & Enjoy!
How to make Strawberry Preserves from Frozen Strawberries
Ingredients
- 3 cups frozen strawberries divided in recipe
- ½ cup water
- 4 tsp powdered pectin
- 2 cups sugar
Instructions
- Remove 1 cup of strawberries from the 3 cups and set aside. Place 2 cups of frozen strawberries in a medium to large pot with ½ cup of water and 4 tsp powdered pectin. Stir. Turn the heat on high and bring to a boil that cannot be stirred down. This takes 7-10 minutes.
- Add sugar and continue to cook on high, stirring frequently. Bring to a boil that cannot be stirred down and hold the boil for 1 minute. Temp should be around 220-223°F/10-106℃
- Turn off the heat and add the remaining cup of strawberries. Break them up a little and stir. Ladle into jars or containers and refrigerate for at least 4 hours. Store in the refrigerator. Enjoy!
Kim
I didn’t see where it said how much this yields.
Louise
It yields about 10-12 ounces.
Rebecca
Can you can these and leave them in the pantry or do they have to be refrigerated and used right away?
Louise
I refrigerate mine, but they last a long time. You can hot water bath can preserves, but I always follow a canning recipe when I do that.
Karen
Hi Louise,
I’m ready to try this, but would like to try it in the H&C Blender. Have you made it that way yet? How would I go about doing that?
Louise
I haven’t gotten that technique down yet. I’ve had some jams that set and others that didn’t. Once I get it down, I’ll post a recipe.
KAREN STAIGHT
Can you substitute peaches for strawberries?
Louise
I haven’t tried it and I’m not sure if you would need more or less pectin, but I’m sure it can be done. Let me know if you give it a try.