How to Make Strawberry Jelly
One of my favorite parts of summer is all the fresh produce that becomes available in the garden and in the grocery. There’s just nothing like the taste of a fresh tomato, peach or strawberry. The problem is that fresh produce doesn’t last year-round. One way to get around this problem is to make homemade jellies and salsa so we can enjoy the fresh taste of strawberries this winter with homemade biscuits! Recently, we passed by a local strawberry market on the side of the road so I purchased some to enjoy fresh, but some more to make homemade strawberry jelly.
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How to Make Strawberry Jelly
Making homemade jelly is not that tough. Believe me, if I can do it, so can you! All you need is some basic canning supplies, fresh strawberries, sugar, lemon juice, pectin, and canning jars.
Materials Needed
I have a stash of canning jars left over from many years of making jellies and salsa, but if you are starting from scratch you may need to pick up some canning supplies to make the job easier.
Directions
The easiest way I found to get the strawberry juice is to cut off the tops of the strawberries. Wash them thoroughly. Simmer them down and then strain out the juice.
- 3-3/4 cups prepared juice (buy about 4 qt. fully ripe strawberries)
- 1 box SURE-JELL Original Premium Fruit Pectin
- 1/2 tsp butter or margarine
- 4-1/2 cups sugar
- Bring to a full rolling boil that doesn’t stop when you stop stirring.
- Pour into clean jars
- Process in a hot water bath for 5 minutes
- Jelly should set firmly within 24 hours.
More Jellies & Jams Recipes
Looking for another tasty topping for homemade biscuits? Try this homemade honeysuckle jelly!
I’m thinking about making homemade jellies. Can I use this same recipe and just substitute the fruit for something else (like blueberry or raspberry)? Or will ingredient amounts differ with each fruit?
Making jellies is a super addictive hobby :-). Some berries are interchangeable but not all of them. I’ve had success with different jellies and berries but they can be tempermental. I’d do research to see which berries you want to use for jellies and then look for specific recipes for each of them. Happy canning!