This Trader Joe's preserve is already quite clean with no seed oils, but the DIY version eliminates processing additives and allows control over sugar content using organic whole food sweeteners. The homemade version uses only 4 simple ingredients compared to commercial processing methods.
Based on: Organic Reduced Sugar Strawberry Preserves
· Makes approximately 40 servings (720g total)
· Serving: 18g (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Organic Reduced Sugar Strawberry Preserves from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Reduced Sugar Strawberry Preserves may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural sweetener with lower glycemic impact than white sugar, provides caramelization for proper preserve texture
Organic pectin
6g (2 teaspoons) · Pomona's Universal Pectin
Natural gelling agent from citrus peels that creates proper preserve consistency without artificial thickeners
Organic citric acid
2g (1/2 teaspoon) · Anthony's Organic Citric Acid
Natural preservative and acidifier that enhances flavor brightness and helps pectin gel properly
Instructions
Step 1. Place 500g organic frozen strawberries in a heavy-bottomed stainless steel saucepan and let thaw for 15-20 minutes until partially softened but still holding shape. Do not drain liquid - this contains natural fruit sugars essential for proper gelling.
Step 2. In a small bowl, whisk together 6g (2 teaspoons) Pomona's pectin with 2g (1/2 teaspoon) organic citric acid until completely combined. This dry mixing prevents lumping when added to hot fruit - pectin clumps easily when it hits moisture directly.
Step 3. Heat thawed strawberries over medium-low heat for 8-10 minutes, stirring gently every 2 minutes to break down fruit naturally. You want about 60% of berries broken down while keeping some chunky pieces for texture. Avoid high heat which destroys natural pectin.
Step 4. Add 180g (3/4 cup) organic coconut sugar and stir continuously for 3-4 minutes until completely dissolved. The mixture should reach a gentle simmer - bubbles breaking at surface but not vigorous boiling which can make preserves tough.
Step 5. Sprinkle the pectin-citric acid mixture evenly over the simmering fruit while stirring constantly. Continue stirring for 2-3 minutes to ensure even distribution. The preserve will thicken noticeably as pectin activates.
Step 6. Test gel consistency by dropping a small amount on a cold plate - it should hold its shape and wrinkle slightly when pushed with your finger. If too thin, simmer 2-3 minutes more. If too thick, add 1-2 tablespoons water.
Step 7. Remove from heat and let cool in pan for 5 minutes, then transfer to clean glass jars leaving 1/4 inch headspace. Wipe jar rims clean and seal tightly. Cool to room temperature before refrigerating.
Step 8. Store in refrigerator for up to 6 weeks. For longer storage, process in boiling water bath for 10 minutes for shelf stability up to 1 year. Use 1 tablespoon (18g) per serving on toast, yogurt, or in baking.
Storage
Refrigerate up to 6 weeks or water bath process for 1-year shelf life. No artificial preservatives means shorter fresh storage than commercial versions, but superior flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.28
Savings18%
While initial ingredient investment is higher, bulk quantities provide significant long-term savings. Superior organic quality and no processing additives justify the premium over conventional options.