20 Sweet Strawberry Canning Recipes for Summer

Summer’s sweetest gems are here—juicy, sun-ripened strawberries just begging to be preserved! Whether you’re a canning pro or a first-timer, these 20 irresistible recipes will turn your berry haul into jams, syrups, and more that shine all year long. From classic strawberry jam to unexpected twists like balsamic-glazed preserves, get ready to stock your pantry with summer in a jar. Let’s dive in!

Classic Strawberry Jam

Nothing beats the sweet simplicity of homemade strawberry jam—spread it on toast, swirl it into yogurt, or gift it to a friend for a taste of summer any time of year.

Ingredients:

• 2 lbs fresh strawberries, hulled and halved
• 2 cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract (optional, for depth)

Instructions:

1. In a heavy-bottomed pot, mash the strawberries with a potato masher until chunky but juicy. Stir in 2 cups sugar and 2 tbsp lemon juice.
2. Bring to a boil over medium-high heat, stirring often. Once bubbling, reduce heat to medium and simmer for 20–25 minutes, skimming foam off the top, until the jam thickens (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tsp vanilla extract if using. Let cool slightly before transferring to jars.

The magic here? The jam sets beautifully without pectin—just ripe berries and sugar slow-cooked to glossy perfection.

Tip: For a smoother jam, blend half the mixture before simmering, or leave it chunky for a rustic texture.

Strawberry Preserves with Lemon Zest

Bright, sweet-tart strawberry preserves get a zesty lift from fresh lemon, making this homemade spread irresistible on toast, yogurt, or even spooned over ice cream.

Ingredients:

• 2 lbs fresh strawberries, hulled and quartered
• 1 1/2 cups granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine strawberries, 1 1/2 cups sugar, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1/4 tsp salt. Let sit for 15 minutes to draw out juices.
2. Bring mixture to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low and cook for 25–30 minutes, skimming foam as needed, until thickened (a spoon dragged across the bottom should leave a brief trail).
3. Remove from heat and let cool 10 minutes before transferring to jars. Store refrigerated for up to 3 weeks.

The lemon zest adds a sunny brightness that balances the jam’s sweetness—just wait for that first whiff when you pop open the jar!

Tip: For a smoother texture, mash berries lightly with a potato masher halfway through cooking.

Strawberry Syrup for Pancakes

Nothing beats the taste of homemade strawberry syrup drizzled over a stack of fluffy pancakes—this vibrant, sweet-tart topping will make your breakfast feel extra special.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the strawberries, 1/2 cup granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook for 10–12 minutes, mashing the strawberries with a spoon as they soften, until the mixture thickens slightly.
3. Remove from heat and stir in 1 tbsp lemon juice and 1 tsp vanilla extract. Let cool for 5 minutes.
4. For a smoother syrup, strain through a fine-mesh sieve, pressing gently to extract the liquid. Or leave it chunky for a rustic texture.

The syrup’s bright berry flavor and velvety consistency make it irresistible—plus, it’s just as good swirled into yogurt or spooned over ice cream!

Tip: Double the batch and store leftovers in a jar in the fridge for up to a week (if it lasts that long).

Strawberry Rhubarb Compote

This sweet-tart compote is the perfect balance of fruity brightness and cozy nostalgia—spoon it over yogurt, pancakes, or even vanilla ice cream for a burst of spring flavor.

Ingredients:

• 2 cups chopped rhubarb (½-inch pieces)
• 2 cups hulled and quartered strawberries
• ½ cup granulated sugar
• 2 tbsp water
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine rhubarb, strawberries, ½ cup sugar, 2 tbsp water, 1 tbsp lemon juice, and a pinch of salt. Stir gently over medium heat until the sugar dissolves.
2. Reduce heat to medium-low and simmer for 12–15 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and stir in ½ tsp vanilla extract. Let cool for 10 minutes before serving.

The magic here? The rhubarb’s tangy punch mellows into jammy sweetness, while the strawberries keep it vibrant—no fancy pectin or techniques required.

Tip: For a deeper flavor, swap half the sugar with light brown sugar and add a cinnamon stick while simmering.

Strawberry Pie Filling

This luscious strawberry pie filling is bursting with fresh berry flavor and has the perfect jammy consistency—ideal for spooning into a flaky crust or layering over desserts.

Ingredients:

• 4 cups fresh strawberries, hulled and halved (about 1.5 lbs)
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine strawberries, 3/4 cup sugar, and a pinch of salt. Let sit for 15 minutes to draw out juices.
2. Whisk 3 tbsp cornstarch with 2 tbsp cold water until smooth, then stir into the strawberry mixture along with 1 tbsp lemon juice.
3. Cook over medium heat, stirring constantly, until bubbling and thickened (about 8–10 minutes). The filling should coat the back of a spoon.
4. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool slightly before using.

The magic here? The cornstarch thickens the filling just enough to hold its shape when sliced, while keeping the strawberries plump and vibrant.

Tip: For extra shine, brush the baked pie crust with a thin layer of melted apricot jam before adding the cooled filling.

Strawberry Vanilla Bean Jam

This small-batch jam is bursting with sweet strawberry flavor and the warm aroma of real vanilla—perfect for spooning over toast, yogurt, or even ice cream!

Ingredients:

• 2 lbs fresh strawberries, hulled and quartered
• 1 1/2 cups granulated sugar
• 1 vanilla bean, split and seeds scraped (or 1 tbsp pure vanilla extract)
• 2 tbsp lemon juice
• 1/4 tsp fine sea salt

Instructions:

1. In a heavy-bottomed pot, combine strawberries, sugar, vanilla bean seeds (or extract), lemon juice, and salt. Let sit for 30 minutes to macerate (the berries will release juices).
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer for 20–25 minutes, skimming foam as needed, until the jam thickens and clings to a spoon (it should reach 220°F on a candy thermometer).
3. Remove the vanilla bean pod (if using). Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes, or let cool and refrigerate for up to 3 weeks.

The vanilla bean adds a luxurious depth to this jam, making it taste like summer in a jar—far fancier than store-bought!

Tip: For a smoother jam, mash the berries lightly with a potato masher after macerating.

Strawberry Balsamic Glaze

This sweet-tangy glaze is a game-changer for everything from grilled chicken to vanilla ice cream—just wait until you taste how the balsamic deepens the strawberries’ natural sweetness.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1/3 cup granulated sugar
• 1/4 cup balsamic vinegar
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions:

1. In a saucepan over medium heat, combine strawberries, 1/3 cup granulated sugar, 1/4 cup balsamic vinegar, 1 tbsp lemon juice, and 1/4 tsp salt. Stir until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 15–20 minutes, stirring occasionally, until the strawberries break down and the mixture thickens to a syrup-like consistency.
3. Remove from heat and let cool slightly. For a smoother glaze, press through a fine-mesh sieve (or blend briefly with an immersion blender).

The magic here? The balsamic vinegar caramelizes into a rich, almost molasses-like depth that makes this glaze far more sophisticated than your average fruit topping.

Tip: Swirl into yogurt or drizzle over goat cheese crostini for an instant appetizer upgrade.

Strawberry Jalapeño Jam

This sweet-and-spicy jam is a game-changer for toast, cheese boards, or even grilled meats—just wait until you taste the bold strawberry-jalapeño kick!

Ingredients:

• 2 lbs fresh strawberries, hulled and chopped
• 2 medium jalapeños, seeded and finely diced (keep seeds for extra heat)
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions:

1. In a heavy-bottomed pot, combine strawberries, jalapeños, sugar, lemon juice, vanilla extract, and salt. Mash lightly with a potato masher to release juices.
2. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 30–35 minutes, skimming foam, until thickened (it should coat the back of a spoon).
3. Remove from heat and let cool 10 minutes. Pour into sterilized jars, leaving 1/4-inch headspace, and seal.

The magic here? The jam firms up beautifully as it cools, so don’t worry if it seems loose at first—it’ll turn into a glossy, spreadable dream.

Tip: For a smoother texture, pulse half the jam in a blender before jarring.

Strawberry Basil Preserves

These strawberry basil preserves strike the perfect balance between sweet and herbaceous—spread them on toast or swirl into yogurt for a bright, summery treat.

• 2 lbs fresh strawberries, hulled and quartered
• 1 1/2 cups granulated sugar
• 1/4 cup fresh basil leaves, finely chopped
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

1. In a heavy-bottomed pot, combine strawberries and 1 1/2 cups sugar. Let sit for 30 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Skim off any foam that forms.
3. Reduce heat to medium-low and simmer for 20–25 minutes, stirring occasionally, until the preserves thicken and coat the back of a spoon.
4. Stir in 1/4 cup basil, 2 tbsp lemon juice, 1 tsp lemon zest, and 1/2 tsp vanilla extract. Cook for 2 more minutes to let flavors meld.
5. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks.

The basil adds a subtle peppery note that makes these preserves anything but ordinary—ideal for elevating cheese boards or weekend pancakes.

Tip: For a smoother texture, mash the strawberries lightly with a potato masher after they release their juices.

Strawberry Honey Butter

This sweet, fruity butter is a dream spread on toast, pancakes, or biscuits—just a few whirls in the food processor, and you’ve got a jar of sunshine!

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup fresh strawberries, hulled and finely chopped
• 2 tbsp honey
• 1/8 tsp fine sea salt

Instructions:

1. In a food processor, combine the softened butter, strawberries, honey, and salt. Pulse until smooth and fully blended, scraping down the sides as needed (about 1–2 minutes).
2. Transfer the mixture to a small bowl or jar, cover, and refrigerate for at least 30 minutes to let the flavors meld. The butter will firm up slightly but stay spreadable.

The honey balances the strawberries’ tartness, while the salt keeps it from feeling overly sweet—it’s like summer in every bite!

Tip: For a smoother texture, mash the strawberries with a fork before adding them to the food processor.

Strawberry Mint Jelly

This vibrant jelly is a sweet-tart delight with a refreshing hint of mint—perfect for spreading on toast or pairing with cheese boards.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1 (1.75 oz) package powdered pectin
• 1/2 cup water

Instructions:

1. In a blender, puree the strawberries and mint until smooth. Strain through a fine-mesh sieve into a saucepan to remove seeds.
2. Add the sugar, lemon juice, and pectin to the strawberry-mint puree. Stir in the water and bring to a boil over medium-high heat, stirring constantly.
3. Once boiling, cook for 1 minute, then remove from heat. Skim off any foam with a spoon.
4. Pour the hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal and let cool at room temperature until set (about 2 hours).

The mint adds a bright, herbal note that balances the sweetness of the strawberries, making this jelly a standout for brunch or gifting.

Tip: For a smoother texture, strain the puree twice before cooking.

Strawberry Orange Marmalade

Bright, tangy, and just sweet enough, this vibrant marmalade is a sunny twist on classic strawberry jam—perfect for slathering on toast or gifting in pretty jars.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 2 large oranges (zested and juiced to yield 1/2 cup juice + 1 tbsp zest)
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions:

1. In a heavy-bottomed pot, combine the strawberries, orange juice, orange zest, 1 cup granulated sugar, 1 tbsp lemon juice, and 1/4 tsp salt. Stir over medium heat until the sugar dissolves.
2. Bring to a simmer, then reduce heat to medium-low. Cook for 30–35 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon (it should leave a clear trail when you drag a finger through).
3. Remove from heat and let cool slightly. Pour into sterilized jars, leaving 1/4-inch headspace. Seal and refrigerate for up to 3 weeks, or process in a water bath for shelf-stable storage.

The orange zest adds a subtle bitterness that balances the strawberries’ sweetness, making this marmalade just as good with goat cheese as it is on pancakes.

Tip: For a smoother texture, mash the strawberries lightly with a potato masher after 15 minutes of cooking.

Strawberry Cinnamon Spread

This sweet-tart spread is like a hug for your toast—bursting with juicy strawberries and a cozy hint of cinnamon that makes mornings feel extra special.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine strawberries, 1/2 cup sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring frequently, until the berries break down (about 10 minutes).
2. Reduce heat to low and stir in 1 tsp cinnamon and 1/4 tsp vanilla. Simmer for another 5 minutes, mashing any large berry chunks with a spoon.
3. Remove from heat and let cool slightly before transferring to a jar. The spread will thicken as it cools.

The cinnamon adds a subtle warmth that turns basic strawberries into something downright magical—perfect for swiping onto biscuits or folding into yogurt.

Tip: For a smoother texture, blend the spread briefly with an immersion blender after cooling.

Strawberry Lavender Jam

This floral-scented jam is like summer in a jar—sweet strawberries meet delicate lavender for a spread that’s perfect on toast, yogurt, or even swirled into ice cream.

Ingredients

• 2 lbs fresh strawberries, hulled and chopped
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp dried culinary lavender buds

Instructions

1. In a heavy-bottomed pot, combine strawberries, 1 ½ cups sugar, and 2 tbsp lemon juice. Let sit for 10 minutes to draw out juices.
2. Crush 1 tsp lavender buds lightly with your fingers, then stir into the strawberry mixture. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat to medium-low and simmer for 25–30 minutes, skimming foam as needed, until the jam thickens and clings to a spoon (it should reach 220°F on a candy thermometer).
4. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks.

The lavender adds a subtle perfume without overpowering the berries—just wait until you smell it bubbling on the stove!

Tip: For a smoother jam, pulse half the mixture with an immersion blender before jarring.

Strawberry Rum Sauce

This luscious strawberry rum sauce is like summer in a jar—sweet, boozy, and perfect for drizzling over ice cream, pancakes, or even cheesecake.

Ingredients:

• 2 cups fresh strawberries, hulled and halved
• 1/3 cup granulated sugar
• 2 tbsp water
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp dark rum
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine strawberries, sugar, and water. Cook for 5 minutes, stirring occasionally, until the strawberries soften and release their juices.
2. Reduce heat to low and stir in lemon juice, rum, vanilla extract, and salt. Simmer for 8–10 minutes, mashing the strawberries lightly with a spoon, until the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool for 5 minutes. Serve warm or transfer to a jar and refrigerate for up to 1 week.

The rum adds a grown-up warmth that balances the strawberries’ brightness, making this sauce equally at home on brunch waffles or late-night desserts.

Tip: For a smoother sauce, blend briefly with an immersion blender after cooling—just leave a few strawberry bits for texture.

Strawberry Pectin-Free Jam

Skip the store-bought pectin—this easy jam lets ripe strawberries shine with just a touch of lemon to brighten their natural sweetness.

Ingredients:

• 4 cups hulled and chopped strawberries (about 2 lbs)
• 1 1/2 cups granulated sugar
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract (optional)

Instructions:

1. In a heavy-bottomed pot, combine strawberries, 1 1/2 cups sugar, and 2 tbsp lemon juice. Mash lightly with a potato masher to release juices.
2. Bring to a simmer over medium heat, stirring frequently. Once bubbling, reduce heat to medium-low and cook for 35–40 minutes, stirring occasionally, until the jam thickens and clings to a spoon (it will thicken more as it cools).
3. Remove from heat and stir in 1 tsp vanilla extract (if using). Skim off any foam.
4. Pour into sterilized jars, leaving 1/4-inch headspace, and seal. Process in a water bath for 10 minutes if canning, or let cool and refrigerate for up to 3 weeks.

The slow simmer deepens the berry flavor into something almost caramel-like—perfect for swiping onto biscuits or layering into thumbprint cookies.

Tip: For a chunkier jam, reserve 1/2 cup of strawberries and stir them in during the last 10 minutes of cooking.

Strawberry Rose Petal Preserves

These fragrant preserves blend juicy strawberries with delicate rose petals for a floral twist on a classic—perfect for elevating toast, scones, or even cheese boards.

Ingredients:

• 2 lbs fresh strawberries, hulled and quartered
• 1 ½ cups granulated sugar
• 2 tbsp fresh lemon juice
• ¼ cup edible rose petals (food-grade, pesticide-free), finely chopped
• 1 tsp rose water

Instructions:

1. In a heavy-bottomed pot, combine strawberries, 1 ½ cups sugar, and 2 tbsp lemon juice. Mash lightly with a wooden spoon to release juices.
2. Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves (about 5 minutes). Skim off any foam.
3. Reduce heat to low and cook for 20–25 minutes, stirring frequently, until thickened (a spoon dragged through should leave a temporary trail).
4. Remove from heat and stir in ¼ cup rose petals and 1 tsp rose water. Let cool 10 minutes before transferring to sterilized jars.

The rose petals add a subtle perfume and pretty flecks of color, making these preserves as elegant as they are flavorful.

Tip: For a stronger floral note, steep extra rose petals in the sugar overnight before cooking.

Strawberry Lime Curd

Bright, tangy, and bursting with berry flavor, this strawberry lime curd is a sunny twist on the classic—perfect for slathering on scones or swirling into yogurt.

Ingredients

• 1 cup fresh strawberries, hulled and chopped
• 3/4 cup granulated sugar
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 1 tbsp lime zest
• 4 large egg yolks
• 1/4 cup unsalted butter, cubed
• Pinch of salt

Instructions

1. In a blender or food processor, puree strawberries until smooth. Strain through a fine-mesh sieve into a medium saucepan to remove seeds.
2. Whisk strawberry puree, sugar, lime juice, lime zest, egg yolks, and salt in the saucepan over medium-low heat. Cook, stirring constantly, until thickened (about 8–10 minutes)—it should coat the back of a spoon.
3. Remove from heat and stir in butter, one cube at a time, until fully melted and silky.
4. Pour curd through a sieve again into a jar or bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours before serving.

The lime’s zing cuts through the strawberry’s sweetness, creating a vibrant balance that’s irresistible on toast or as a cake filling.

Tip: For extra smoothness, blend the finished curd with an immersion blender before chilling.

Strawberry Ginger Chutney

This sweet-tangy chutney is a game-changer for cheese boards, grilled meats, or even spooned over yogurt—its bright strawberry flavor gets a spicy kick from fresh ginger.

Ingredients:

• 2 cups fresh strawberries, hulled and diced
• 1/4 cup finely minced fresh ginger
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice

Instructions:

1. In a medium saucepan over medium heat, combine strawberries, 1/4 cup minced ginger, 1/2 cup sugar, 1/4 cup apple cider vinegar, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Stir until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring occasionally, until thickened (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tbsp lemon juice. Let cool completely—it will thicken further as it sits.

The magic here? The ginger’s warmth balances the strawberries’ sweetness without overpowering it, creating a condiment that’s equally at home on a biscuit or a pork chop.

Tip: For a smoother texture, pulse the cooled chutney briefly in a food processor—but leave it chunky if you love texture!

Strawberry Maple Syrup

This luscious strawberry maple syrup is like summer in a bottle—bright, fruity, and just sweet enough to drizzle over pancakes, yogurt, or even ice cream.

Ingredients:

• 2 cups fresh strawberries, hulled and quartered
• 1/2 cup pure maple syrup
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, combine the strawberries, maple syrup, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook for 10–12 minutes, mashing the strawberries with a wooden spoon as they soften, until the mixture thickens slightly.
3. Remove from heat and stir in the vanilla extract and pinch of salt. Let cool for 5 minutes.
4. For a smooth syrup, strain through a fine-mesh sieve, pressing on the solids. For a chunkier texture, skip straining and simply blend lightly with an immersion blender.

The magic here is the balance—maple’s deep caramel notes let the strawberries shine without overpowering them. Try it warm over vanilla ice cream for an instant dessert upgrade.

Tip: Store leftovers in a jar in the fridge for up to a week—it thickens as it cools, so reheat gently with a splash of water if needed.

Conclusion

With 20 delicious ways to preserve summer’s sweetest berries, this roundup has something for every home canner! Whether you’re craving jam, syrup, or something unique, these strawberry recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share it with fellow berry lovers on Pinterest—happy canning!