Many people love to grow strawberries at home. With an endless selection of varieties to choose from, growers have plenty of options when growing this delicious fruit. Strawberries are also a popular crop in hydroponics applications because it limit the use of pesticides to treat soil-based pests. Once you’ve grown the sweetest, biggest, juiciest strawberries, you probably want to preserve them.

Homegrown Strawberries. Homemade Jams & Jellies

Not all strawberries are good for preserving.  Strawberry varieties from California or Florida are generally best when fresh, while homegrown varieties are best for making jams and freezing.  Varieties like Earliglow, Guardian, Jewel, Northeaster, Redcheif and Sparkle are typically freezes well.

For best results, strawberries should be frozen or preserved the same day they were harvested.  Berries should be harvested when they reach peak or ideal maturity for eating fresh.  Select only the best berries for preserving or freezing.  Look for sweet flavor, uniform, deep color with a firm texture.  Berries that are small and misshapen makes good-quality jams.

Preparing Strawberries
Before freezing or preserving your strawberries, you should prepare them by removing the caps and washing them, 1-2 quarts at a time and drain.  Do not soak berries in water.

Freezing Strawberries
- Syrup Pack: Dissolve 3 cups of sugar in 4 cups of water.  Add 1 cup of syrup per quart of prepared strawberries.
- Dry Sugar Pack: Combine 2/3 cup of dry sugar per quart of prepared strawberries.
- Dry Pack: Leave out the sugar

Preserving Strawberries
Homegrown varieties are the best type of strawberries to make jam or for freezing.  To make a package fill 1 pint or quart size freezer bag 3-4 inches from the top.  Squeeze out any air contained in the package before sealing. Label the package and place package in a reusable, freezer container for extra protection from punctures and leaks.

Strawberries may also be frozen individually on a tray, then transferred to a package after when frozen.  They may also be a nice snack if allow to partially thaw.

Making Strawberry Jam
Strawberry jam may be made with added pectin, however, you should follow the direction on the pectin label to achieve a desirable mixture.

Uncooked Strawberry Jam from Fresh Fruit
1 1/3 cups or 1 quart crushed strawberries
4 cups sugar
1 package of liquid pectin
2 tbspn lemon juice
* Will yield approximately 4 half-pint jars.

- Directions (Strawberry Jam)
Put crushed berries in an extra-large bowl.  Add sugar and mix well.  Let mixture sit for 10 minutes.  Mix lemon juice and pectin in a small bowl and mix well.  Stir lemon mix into the berry and sugar mix and continue to stir for 3 minutes.  Pour jam into freezer packages (canning jars/mason jars) leaving ½ inch space to top.  Cover contain and let sit at room temperature until set (up to 24 hrs.). Freeze or refrigerate jam after it fully sets.

Strawberry-Rhubarb Jelly
11/2 quarts strawberries
11/2 lbs rhubarb
jelly bag or cheesecloth
 6 cups sugar
½ teaspoon butter
2 pouches liquid pectin
* Will yield approximately 7 half-pint jars.

- Directions (Strawberry-Rhubarb Jelly)
Prepare rhubarb by washing thoroughly under water, cut into 1-inch pieces and blend or grind.

Prepare strawberries by washing thoroughly under water, remove cap and crush berries one layer at a time in a sauce pan.  Combine strawberries and rhubarb in a jelly bag or double layer of cheesecloth and gently squeeze out juice.  Put 3 1/3 cups of juice into a large saucepan and add butter and sugar.  Mix thoroughly.  Bring mixture to a rolling boil and boil hard for 1 minute.

Quickly skim foam that may appear on the surface of the liquid and immediately pour in sterile jars, leaving 1/4 inch space from top of jar.  Wipe excess liquid from mouth of jar with a clean, damp cloth or towel.  Close with lid,  tighten screw bands, and process jars in boiling water.

After processing, remove jars with a jar lifter and place on a rack or cloth.  Do not re-tighten screw bands.  Air-cool jars for 12-24 hours then remove screw bands and check the seal on the lid.  If the center of the lid has an indent, wash, pat dry, label and store jar in a cool, dark area.    

If the lid is unsealed, examine the jar and replace if defective.  Use new lids and reprocess using the same method as before.  Wash screw bands and store separately.  Jelly is good for 1 year from manufactured date and is safe while the lid is vacuum sealed.