Strawberry Preserved with Sugar for Winter (No Cooking)
Fresh, fragrant, and uncooked - healthy and delicious! Strawberries mashed with sugar can be preserved for winter without heat treatment. This way, they keep all their vitamins and natural goodness. It’s even easier than making jam, and the taste and aroma are far richer!
Updated : 04 November, 2025
Easy
More than 1 hour.
Ingredients
1.6 kilograms
Strawberry
2 kilograms
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose freshly picked, ripe strawberries. I store part of my batch in the refrigerator, so I use a 1:1.25 ratio of berries to sugar to help them last longer. If storing in a cooler cellar, use a 1:1 ratio.
Step 2
Sort through the strawberries and remove the stems. Discard any damaged berries - they can spoil the entire batch during storage.
Step 3
Rinse the strawberries thoroughly under cold water. Lay them on a clean towel to drain and dry.
Step 4
Take a large, non-aluminum pot or container (avoid aluminum, as it reacts with the fruit acids). Place the strawberries in the pot and add about half of the sugar.
Step 5
Puree the strawberries and sugar with an immersion blender until smooth.
Step 6
Add the remaining sugar and mix thoroughly.
Step 7
Leave the strawberry mixture at room temperature for 1-1.5 hours, stirring occasionally until the sugar fully dissolves.
Step 8
Wash the jars and lids well, then sterilize them.
Step 9
Once the sugar has completely dissolved, stir again and pour the strawberry puree into the jars. Seal with sterilized lids - either screw caps or sealed closures. From this amount of ingredients, I got about 2.8 liters of jam. Store in a cool, dark place at 35-40°F (2-4°C). It will keep for 6-7 months.
Step 10
This sugar-mashed strawberry is delicious on its own or can be added to jellies, compotes, and desserts. Enjoy!