Strawberry Limoncello Preserves – summer in a jar

Rate this post

“I have only to break into the tightness of a strawberry, and I see summer – its dust and lowering skies.” – Toni Morrison

Hi there,

Last week we had a visit from some old and dear friends. My friends, Bill and Amy, who have taken over an old historic farm that sat derelict for several years and is transforming it into a beautiful vineyard. In addition to the vineyard they raise wildflowers, have honey bees, and fruit orchards. Bill told me they just had a bumper crop of raspberries and asked if I had a recipe for low-sugar jam.

I don’t make jam. I make what my grandmother called “preserves”. I prefer the “preserves” because I like to find chunks of fruit in the jar and then on my English Muffin on a cold winter morning.

I had some strawberry limoncello preserves in the refrigerator and gave him a jar to try. This recipe could be used with any berry or stone fruit. Anything tastes better with limoncello. Don’t you agree?



– 1 pound fresh strawberries, hulled and chopped

– 1/2 cup limoncello liqueur

– 2 tablespoons lemon juice

– 1 tablespoon low-sugar pectin

– 3 tablespoons honey


1. In a large bowl, mix together the chopped strawberries, limoncello, and lemon juice. Let it sit for 30 minutes to macerate.

2. In a small bowl, mix together the low-sugar pectin and honey.

3. In a medium-sized pot, add the strawberry mixture and bring it to a boil over medium-high heat.

4. Add the pectin-honey mixture to the pot and stir continuously for 2-3 minutes, until the jam thickens.

5. Remove the pot from the heat and let it cool for a few minutes.

6. Pour the jam into clean, sterilized jars and let it cool completely before refrigerating. The jam will thicken further as it cools.

7. Enjoy your delicious and low-sugar strawberry limoncello jam with toast, crackers, or your favorite dessert!

35 responses to “Strawberry Limoncello Preserves – summer in a jar”

  1. Your friend’s farm sounds heavenly! I never really thought about the difference between jam and preserves before. Thanks for the recipe.

  2. johnrieber – I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, "everyone eats!"
    johnrieber says:

    This sounds delicious!

  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This looks and sounds fantatic! The flavor I’m sure is as vibrant as the fireworks!

  4. Linda K – Hi, my name is Linda. I’m just a regular home cook in Toronto who decided to take a leap and start a cooking blog. My blog is meant to be a collection of my favorite recipes, as well as new recipes I discover along the way. I hope I will inspire you to get into your kitchen and try something new.
    Linda Kutchaw says:

    What a delicious idea! I’ve never tried adding a liqueur to a jam. Also, love the beautiful spoon in your photo 🙂

  5. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit Penso says:

    Adding limoncello liqueur to the preserves is simply brilliant. I’ll keep it in mind! 🙂

  6. Yum, Bernadette. Summer in a jar – what a great phrase!

  7. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    angiesrecipes says:

    Such a lovely and beautiful recipe!

  8. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:

    Very nice!

  9. yes I like big chunks of fruit in my preserves. I tend to make ‘quick jam’ – no pectin, just some lemon juice, and you let the fruit and sugar cook down for only a short time. Either way, this is delicious.

  10. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    yummm, sounds delicious!

  11. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    I agree with Terrie. Definitely sunshine in a jar! 😀

  12. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    Oh, yes, I will put on my apron for this one! Adding limoncello liqueur with strawberries – splendid!

  13. Hi Bernadette, I really like this recipe with honey. Thanks for sharing it.

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.Cancel reply