5 Easy Strawberry Canning Recipes Home Cooks Love

When strawberries start filling up the kitchen, I always reach for my favorite Strawberry Canning Recipes. If you want to capture that sweet, summer taste for months to come, you’ll find canning strawberries at home is a smart and rewarding choice.

With the right strawberry canning recipes, you can make more than just classic jam. Think about adding homemade strawberry jelly and even fruit pie filling to your pantry. If you’re new or you’ve been canning for years, this strawberry canning recipe list is packed with tasty ways to make the most of your fresh berries.

This collection is especially for home food preservers who want practical, delicious methods that work. If you haven’t chosen your berries yet, check my guide for how to select strawberries before you get started. Let’s get those jars ready—your shelf is about to look a whole lot sweeter.

Strawberry Jam Canning Recipe

Nothing beats the taste of homemade strawberry jam. It’s bright, sweet, and carries that burst of berry flavor we all love. If you want to try your hand at classic strawberry canning recipes, this is the perfect starting point. Even beginners will find success with a good strawberry jam recipe. Trust me, your family will reach for it at every breakfast.

This recipe uses just four main ingredients. The key is starting with the best berries you can find. I always take a little extra time when picking out strawberries for my canning sessions.

This recipe comes from the Ball Complete Book of Home Preserving and will yield about 8 half-pint jars of jelly.

Strawberry Rhubarb Jelly with Liquid Pectin

One of my favorite ways to use up a mix of spring fruit is with a bright and tangy strawberry rhubarb jelly. If you love the balance of sweet strawberries and tart rhubarb, this jelly will be a stand-out on your shelf. It packs a punch of color and flavor, and thanks to liquid pectin, you get a jelly that’s fuss-free to set. This is perfect for a breakfast treat or a quick dessert drizzle.

Start with the freshest, ripest strawberries you can find. For the best results every time. Good-quality berries make the flavor shine and lower your risk of a runny jelly. When picking rhubarb, I look for stalks that are crisp and pink. Avoid any that look wilted. A mix of red and green stalks is fine.

This recipe comes from the National Center for Home Food Preservation and will yield about 7 half-pint jars of strawberry rhubarb jelly.

Easy Strawberry Jelly Recipe for Canning with Pectin

If you love homemade preserves but want something a little smoother than jam, strawberry jelly with pectin is a classic you should try. This recipe locks in that true berry taste and gives you a clear, spreadable jelly that’s perfect on toast, biscuits, or even as a filling for pastries. Using powdered pectin keeps the recipe simple and the results easy to repeat every year. With clear steps and a reliable set, this is one of those strawberry canning recipes every home preserver will want to have on hand.

Jelly is made from the juice of the fruit, not the whole berries. That means the final product is clear, smooth, and doesn’t have any seeds or pulp. If anyone in your family is picky about texture, strawberry jelly is an ideal solution. The taste feels a little brighter, since there’s nothing in the way of that pure berry flavor.

This recipe comes from The Ball Canning Back to Basics Book and will yield about 4 half-pint jars of strawberry jelly.

Easy Strawberry Pie Filling Recipe for Canning

A homemade strawberry pie filling is a must-have for anyone who loves baking and preserving. This recipe is all about stretching the joy of strawberry season into the rest of the year. With simple, familiar ingredients and steps, I find it much easier than it sounds—and the taste of a strawberry pie in January is hard to beat. This filling goes beyond pies, too. Spoon it over shortcakes, stir it into yogurt, or bake it into pastries. Once you have jars on your shelf, the possibilities open up for all kinds of sweet treats.

I find that jars of pie filling make the best gifts for friends who love homemade desserts but don’t have time to preserve their own fruit. It’s also perfect for a quick dessert when guests drop in.

This recipe comes from the Washington State University Extension Office’s Let’s Preserve Fruit Pit Sillings article and will yield 7 Quart jars of strawberry pie filling.

Strawberry Lemonade Recipe for Canning

Looking for a way to bring summer into your kitchen all year long? Strawberry lemonade is one of my favorite strawberry canning recipes for when I want something a little different. This recipe is light, tart, and packed with strawberry flavor. I love pouring a glass from the pantry in the middle of winter. It always reminds me of sunny days and fresh-picked berries. If you want a canning project that’s a little playful, give homemade strawberry lemonade a try.

Strawberry lemonade is more than just a refreshing drink. It’s a sweet and tangy treat that holds up well on the shelf. By canning your own, you skip the shelf-stable drinks at the store and control every ingredient that goes in the jar.

This recipe comes from the Ball Complete Book of Home Preserving and will yield around 7 pint jars of Strawberry Lemonade Concentrate. 

Strawberry canning recipes open the door to a pantry full of flavor, color, and creativity all year long. By starting with the best berries, following safe and easy steps, and choosing recipes that fit your family’s taste, you can bring a little bit of summer into every season. If you prefer classic jam, tangy jelly, homemade pie filling, or sweet lemonade, there is a recipe here for every home preserver.

If you want to get the best results from your canning projects, remember to always use top-notch fruit. My article on selecting strawberries for home preservation offers simple, practical tips for picking the perfect berries so every jar tastes its best.

Now is the time to try a new recipe or revisit an old favorite. These strawberry canning recipes are just the beginning. There’s always something new to learn, if you’re looking at how to begin preserving or perfecting your techniques with other fruits and vegetables. I’d love to hear which recipe you make first or which one becomes your go-to for the season.