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Louisiana is graced with wonderful farm land producing a variety of fruit. In Tangipahoa Parish, in towns like Ponchatoula, Amite, and Independence, strawberry farms grace the landscape. For a short window each year, road side fruit and vegetable stands sell flats of freshly picked strawberries. Sometimes an adventurous vendor will bring a truck loaded with strawberry flats to my city of Lafayette, a two hour drive from most farms, and sell their strawberries right out of the back of their truck in a parking lot. Since the berries are highly perishable without refrigeration, they are priced to sell quickly and the quality is just fantastic.

This past year, the local parish 4-H Club sold flats of strawberries as a fundraising activity. On the planned  day, the county agents from the Lafayette Parish LSU AgCenter set up at their designated spot and those of us who had placed our order retrieved our fresh, red, fragrant strawberries. I  returned home and set about processing my flat of strawberries into preserves.

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I do not add pectin to my preserves/jam. Depending on the berries, the consistency of your jam will vary. I like the way that the strawberry is suspended in the slightly thickened syrup. Also, the extra syrup can be used to flavor sparkling water, or poured on pancakes or ice cream.

I have many cookbooks and the recipe that I have used over the years has come from the 1975 version of The Joy Of Cooking. The recipe is called Red Red Strawberry Jam  The recipes that you will find from various sources generally have three ingredients; strawberries, sugar, and lemon juice. The ratios may vary but the instructions are about the same; slice or half strawberries, add sugar and gently stir, add lemon juice. Heat in a sauce pan for about 15 – 20 minutes. I like to skim off the foam that collects on the top. I also like to allow the berries to cool completely in the pot and sit in the pot for about 12 – 24 hours. I then reheat the preserves and place in hot canning jars and follow the directions for proper canning. My mother always said that this allowed the fruit to become  plumb and makes for a beautiful preserve.

After the preserves are made, a hot biscuit, butter, and a cold glass of milk is all that is needed.

This past year, the local parish 4-H Club sold flats of strawberries as a fundraising activity. On the planned  day, the county agents from the Lafayette Parish LSU AgCenter set up at their designated spot and those of us who had placed our order retrieved our fresh, red, fragrant strawberries. I  returned home and set about processing my flat of strawberries into preserves.


Louisiana Strawberry Preserves
Print Recipe
Servings Prep Time
2 pints 30 minutes
Cook Time
15-17 minutes
Servings Prep Time
2 pints 30 minutes
Cook Time
15-17 minutes
Louisiana Strawberry Preserves
Print Recipe
Servings Prep Time
2 pints 30 minutes
Cook Time
15-17 minutes
Servings Prep Time
2 pints 30 minutes
Cook Time
15-17 minutes
Ingredients
  • 1 quart fresh strawberries
  • 4 cups granulated white sugar
  • 1 lemon juiced
Servings: pints
Instructions
  1. Wash, hull, and slice strawberries.
  2. Place strawberries in a heavy pot and cover with sugar.
  3. Bring to a slow boil until berries begin to release their juices. Stir gently.
  4. Reduce heat to medium and boil for 15-17 minutes. Do not stir.
  5. Leave in pot to rest for 12-24 hours at room temperature.
  6. Reheat jam and place into hot canning jars. Process according to canning directions.