How to Make Strawberry Jelly
One of my favorite parts of summer is all the fresh produce that comes 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 the 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, strawberries were on sale at our local grocery 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, 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
- 5 Cups Strawberry Juice (takes about 4 pints)
The easiest way I found to get the strawberry juice is to cut off the tops of the strawberries. Wash them thoroughly. Use a blender to create a smooth juice.
- Boil 5 Cups Strawberry Juice
- Add 6 TBS pectin (or one box)
- Add a pat of butter to prevent foaming
- Add 4 TBS lemon juice
- Bring to a full rolling boil that doesn’t stop when you stop stirring.
- Add 7 Cups Sugar
- Boil 1 1/2 minutes
- Pour into clean jars
- Process in a hot water bath for 10 minutes
- Jelly should set firmly wihtin 24 hours.
**I am not an expert on canning or making homemade jelly, but this process worked for me and turned out delicious.
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!