This recipe for home-canned Strawberry, Honey and Ginger Preserves is a great way to spice up your usual strawberry canning each summer.

It’s sweet but not too sweet, with subtle warm undertones from the ginger.

It’s great over ice cream, yoghurt, cheesecake or sponge cake. It also pairs well with dry-curd cottage cheese and mascarpone.

125 ml (4 oz) jar sizes of this can be the perfect amount for single-servings for one or two people.

This recipe uses Pomona pectin.

Tip: whole strawberries love to float to the top in canning such as this, so give the jar a quick stir upon first opening.

Contents hide

1 The recipe
2 Strawberry, Honey and Ginger Preserves
3 Reference information
4 Recipe notes
5 Recipe source
6 Nutrition information

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Either water-bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: Either size jar 10 minutes

Strawberry, Honey and Ginger Preserves

Makes 5 x quarter-litre jars (½ pint / 8 oz)

Course Dessert

Cuisine American

Keyword Strawberry

Prep Time 25

Cook Time 25

Total Time 50

Servings 5 quarter-litre jars (½ pint / 8 oz)

Calories 36kcal

Metric - US Customary

Ingredients

250 ml honey (liquid. 1 cup / 8 oz)
2 teaspoons Pomona pectin
1 kg strawberries (2 ¼ lbs)
1 teaspoon butter ( or margarine. Optional)
125 ml water (½ cup / 4 oz)
4 tablespoons lemon juice (60 ml / 2 oz)
2 teaspoons calcium water
2 teaspoons ginger root (finely-grated)

Metric - US Customary

Instructions

Whisk honey and pectin powder together; set aside.
Grate the ginger root, set aside.
Wash and hull strawberries. Cut large strawberries into halves or quarters.
Put berries in a large pot along with the water.
Optional: add a teaspoon of butter or margarine to reduce foaming.
Bring to a boil over high heat, stirring frequently, but don't crush the berries. Reduce the heat to a simmer, cover the pot and let simmer for about 2 minutes -- until berries just start to soften.
You should end up with about 1 litre (4 cups / 32 oz) of berry mixture with berries and liquid.
To the berry mixture, add the lemon juice, calcium water and ginger root.
Bring the berry mixture to a boil, stirring frequently.
When it hits a boil, add the honey mixture, then cook for a further two minutes, stirring.
Remove from heat.
Ladle into 125 ml (4 oz) or ¼ litre (½ US pint / 8 oz) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace if needed.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.

Nutrition

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Information about Pomona pectin.

Recipe notes

Instead of fresh ginger root, you can use 2 teaspoons of fresh ginger from a tube. Powdered though would make your preserves cloudy.
You can start with frozen, thawed berries. If so, don’t discard the juice from the berries as they thaw, add it in.
Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
The pectin powder will clump if you just mix it straight into the fruit; that’s why you mix it with something first.

Recipe source

Duffy, Allison Carroll. Honeyed Strawberry-Ginger Preserves. Pomona Pectin Website. July 2013. Accessed June 2016.

Modifications made:

Added option for the smaller jars.

Nutrition information

Per 2 tablespoons:

17 calories, 10 mg sodium
Weight Watchers PointsPlus®: 1 point

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.