This post may contain affiliate links. Please see our disclosure policy.
Strawberry jelly is a classic preserve with a smooth, seedless texture and bright, fruity flavor that captures the essence of early summer. Made with just fruit juice, sugar, and pectin, it’s a favorite for everything from toast and PB&Js to glazing pastries and sweetening yogurt. While jam has its place, sometimes you want a jelly that spreads like silk and delivers pure strawberry flavor without any chunks or seeds.
I make plenty of strawberry jam throughout the season, but I always set aside some berries for jelly. There’s something nostalgic about that clear, ruby-red jelly glowing in jars on the pantry shelf. It’s also a great option if you’re working with frozen strawberries or the tail end of a berry harvest—since you’re straining out the solids anyway, they don’t have to be perfect.
This version uses a traditional full-sugar recipe with boxed powdered pectin (like Sure-Jell or Ball), giving you a consistent set and a reliable yield. It’s a time-tested method that delivers that satisfying “plop” when you open the jar and a firm, but spreadable texture.
Why Make Jelly Instead of Jam?
While jam includes crushed fruit, jelly is made from juice that’s been strained from the fruit pulp. That means it’s perfectly smooth, free of seeds and skins, and has a more concentrated, refined flavor. Jelly also tends to set more firmly than jam, which makes it ideal for baking and layered desserts.
The only tradeoff is that jelly takes a bit more time and a lot more fruit to yield the same number of jars. That’s because you’re only using the juice. But if you don’t mind the extra step, it’s absolutely worth the effort.
Ingredients for Strawberry Jelly
This tested recipe uses powdered pectin (such as Sure-Jell or Ball Classic Pectin) and a full amount of sugar for reliable gelling:
- Strawberry juice – Start with about 8 cups of hulled and halved strawberries and 1/2 cup water to yield 4 cups juice after straining.
- Powdered pectin (1 box) – Standard 1.75 oz box of pectin, like Sure-Jell or Ball Classic. If using “flex batch” pectin, you’ll need 6 Tbsp.
- 4 cups granulated sugar – For a good set and balanced sweetness. Do not reduce unless using low-sugar pectin. You need at least a 1:1 ratio of juice to sugar to get regular pectin to set.
This recipe yields about 6 half-pint jars.
How to Make Strawberry Jelly
Start by rinsing and hulling about 8 cups of fresh strawberries, then slice them in half and place them in a large saucepan with ½ cup of water. Gently simmer the berries over medium heat, mashing them as they soften to help release the juice. Cook for 10 to 15 minutes, stirring occasionally to keep them from sticking.
Once the fruit has broken down, strain the mixture through a damp jelly bag or cheesecloth-lined colander set over a large bowl. For the clearest jelly, let the juice drip undisturbed for at least 2 hours—or overnight if you can. Avoid pressing the pulp, as that can cloud the jelly.
While the juice is straining, prepare your canning setup. Wash your jars, lids, and rings, and set up a water bath canner. Keep the jars hot until you’re ready to fill them.
When you’re ready to cook the jelly, measure out exactly 4 cups of the strained juice and pour it into a large, deep saucepan. Whisk in 1 box of powdered pectin, which is equivalent to 6 Tbsp if you’re using bulk pectin or flex batch pectin. Bring the mixture to a full rolling boil, one that doesn’t stop bubbling when stirred.
Next, stir in 4 cups of sugar all at once, and return the mixture to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly to prevent scorching.
Remove the jelly from the heat and skim off any foam with a spoon. Ladle the hot jelly into prepared jars, leaving ¼ inch of headspace. Wipe the rims clean, apply the lids and bands, and tighten to fingertip tightness.
Process the jars in a boiling water bath canner for 10 minutes (or 15 minutes if you live above 6,000 feet elevation). Once the processing time is complete, let the jars sit in the canner for 5 minutes before removing them to cool on a towel-lined counter.
Low Sugar Strawberry Jelly Options
If you want to reduce the sugar, you’ll need to use a low or no-sugar pectin like Sure-Jell Low Sugar, Ball Low Sugar, or Pomona’s Universal Pectin. The method changes slightly depending on the type of pectin.
- Sure-Jell or Ball Low Sugar Pectin – Use 4 cups of juice with 1 box of low sugar pectin and as little as 1½ to 4 cups of sugar. The process is the same when using Ball, Sure Jell or Mrs. Wages Low Sugar boxed pectins.
- Pomona’s Pectin – This flexible pectin allows you to sweeten to taste using sugar, honey, or fruit juice. You’ll also need to add calcium water to the fruit juice to activate the pectin. See my detailed post on Strawberry Jam with Pomona’s Pectin for basic instructions on jam, knowing that jelly is the same, just made with juice instead of mashed fruit. I have a separate guide on how to use pomona’s pectin as well.
Strawberry Jelly
Equipment
Ingredients
- 4 cups strawberry juice, from about 8 cups fruit
- 1 box powdered pectin, 1.75 oz, like Sure-Jell or Ball Classic
- 4 cups sugar
Instructions
- Prepare strawberries by hulling and slicing. Add to a pot with ½ cup water. Simmer and mash gently for 10–15 minutes.
- Strain the fruit through a jelly bag or cheesecloth-lined colander. Let drip at least 2 hours for clear juice.
- In a deep pot, combine 4 cups juice, the powdered pectin, and optional butter. Bring to a rolling boil.
- Stir in all the sugar. Return to a full rolling boil and cook for 1 minute.
- Ladle hot jelly into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids, and process in a water bath canner for 10 minutes (15 minutes above 6,000 feet).
- Cool jars on a towel for 12–24 hours. Check seals and store.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
