Fresh Strawberry Preserves

Yields: ~2 cups (about 32 tablespoons)
Serving Size: 1 tablespoon
Prep Time: 5 minutes, Cook Time: ~25 minutes

~40 Calories per Tablespoon | Rich in Vitamin C | Naturally Sweetened

An acceptable way to eat dessert in the morning!

I eat Greek yogurt daily during the summer months. I love a creamy, fruity parfait to start my day and keep me energized until lunch. I kept finding myself searching for yogurt that had the same health benefits as plain Greek yogurt but was already flavored. I read label after label after label of dozens of brands and what did I keep finding? Every flavored yogurt had twice the number of ingredients, partnered with lower protein and a shocking amount of sugar. Soooo not worth it to me. Especially because spiking my blood sugar like that first thing in the morning would be insane!

Here’s the thing — mornings set the tone for your whole day. You know what they say: “Breakfast is the most important meal of the day.” And it’s true. Choosing nourishing, balanced foods first thing means you’re fueling your body with steady energy instead of riding the highs and lows of a sugar crash. For me, that first meal is a chance to give my body protein, healthy carbs, and just the right touch of natural sweetness — so I can stay focused, full, and feeling good.

Why Make These Yourself?

Why I Make These at Home (And Probably Always Will):

So what did I do? I made my own with no artificial ingredients, no refined sugars, and fresh fruit. The best part is you can use just about any fruit you’re in the mood for and make just the amount you’ll actually eat.

I loved these preserves so much I rediscovered my now undying love for peanut butter and jelly sandwiches. I’ve also elevated my tea and scones with salted butter and preserves as an indulgent snack, and even stirred it into my iced coffee for a fun flavor surprise. The options are endless… or at least they will be once you try it, because if you’re anything like me, you’ll go out of your way to find new ways to eat it.

Why It’s Good For You:

• Strawberries: Naturally sweet and rich in vitamin C for immune support and collagen production, plus antioxidants like anthocyanins to fight inflammation.

• Honey: A natural sweetener with trace minerals and antioxidants, it offers gentle sweetness without refined sugar spikes.

• Lemon Zest & Juice: Brightens flavor while delivering vitamin C and plant compounds that support digestion and boost antioxidant levels.

• Greek Yogurt (paired use): Packed with protein and probiotics to support gut health, muscle maintenance, and steady energy.

Vitamins, Minerals & Nutrients Rich in This Recipe:

• Vitamin C — abundant in strawberries and lemon juice; supports immune health, boosts collagen production, and enhances iron absorption.

• Antioxidants (anthocyanins & ellagic acid) — from strawberries; help fight inflammation, protect cells from damage, and promote heart health.

• Vitamin A (as beta-carotene) — present in strawberries and lemon zest; supports eye health, skin renewal, and immune resilience.

• Manganese — found in strawberries; important for bone health, metabolism, and antioxidant defense.

• Potassium — from strawberries; helps regulate blood pressure, fluid balance, and muscle contractions.

• Healthy Carbohydrates — naturally occurring in fruit and honey; provide quick, clean energy without refined sugars.

• Trace Minerals — in honey, including small amounts of iron, zinc, and magnesium that support various metabolic functions.

• Natural Fiber — from strawberries; supports digestive health and helps maintain steady blood sugar levels.

Prep the strawberries

• Hull and halve (or quarter) them depending on size. Add to a large, heavy-bottomed saucepan.

Start cooking

• Add honey, salt, water, and half the lemon zest to the pan. Stir gently to coat strawberries.

Bring to a soft boil

• Heat over medium, stirring occasionally, until the strawberries release their juices and the mixture reaches a gentle, steady boil (soft boil). This should take about 5–7 minutes.

Reduce

• Lower the heat slightly and simmer uncovered, stirring occasionally, until thickened to your liking, about 20–25 minutes. Skim any foam if desired.

Finish bright

• Once off the heat, stir in the remaining lemon zest and all the lemon juice. Taste and adjust the sweetness if needed.

Cool & store

• Let cool completely before transferring to jars. Store in the fridge for up to 2 weeks, or freeze for longer storage.

Tips from My Kitchen

• For a Thicker Jam: Let the mixture simmer longer on low heat to reduce more liquid. If you like it looser and more sauce-like (great for pancakes or yogurt), pull it off the heat sooner.

• Play with Flavor Profiles: Add a splash of vanilla extract for a warmer, dessert-like note, or a pinch of cinnamon for cozy depth. Fresh basil or mint can make it bright and summery.

• Serving Ideas: Spread on gluten-free toast, swirl into oatmeal or Greek yogurt, spoon over almond-flour pancakes, or use as a filling for thumbprint cookies.

• Balance the Sweetness: Taste as you go—if your strawberries are very ripe, you might use less honey, or if they’re tart, you can add a touch more.

Storage

• Store cooled strawberry jam in an airtight glass jar in the refrigerator for up to 2 weeks.

• For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Just thaw in the fridge overnight before using.

• If canning, follow proper sterilization and sealing guidelines for safe pantry storage.

Dietary Restrictions:

• Dairy-Free: This recipe is dairy-free!

• Gluten-Free: This recipe is gluten-free!

• Vegetarian: This recipe is vegetarian!

Instructions

• 2 lbs fresh strawberries (about 6 cups), hulled and halved if large

• ½ cup honey

• Pinch of salt

• ¼ cup water (enough to help the strawberries break down but keep it thick and spreadable)

• Zest of 1 lemon, divided

• Juice of ½ lemon

Ingredients