Strawberry Jelly
Bright and clear with that nostalgic strawberry flavor, this classic jelly is perfect for toast, baking, and gift giving. Made with fruit juice and a full amount of sugar, it sets firm and smooth every time.
Servings: 48 servings, makes about 6 half pint jars
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
Don’t try to reduce the sugar in this recipe unless you're using low sugar pectin—it won’t set. Use a damp jelly bag and allow time for dripping to get the clearest jelly. If you press the pulp, your jelly will be cloudy (but still delicious). This recipe makes about 6 to 7 half pints. Any extra jelly that doesn’t fit in jars can be refrigerated and used first.
Nutrition
Calories: 68kcal | Carbohydrates: 18g | Protein: 0.003g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 2mg | Potassium: 0.4mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 0.03IU | Calcium: 0.2mg | Iron: 0.04mg