Strawberry Jelly
Capture the essence of summer in a jar with this delightful homemade Strawberry Jelly recipe! Made from fresh, ripe strawberries, a touch of tangy lemon juice, and sweetened to perfection, this jelly boasts a vibrant flavor that’s as pure as it is delicious. Unlike store-bought options, this recipe uses liquid pectin for a beautifully smooth consistency and skips artificial additives, making it a wholesome treat for your pantry. With just 15 minutes of prep time, this easy strawberry jelly is perfect for spreading on toast, pairing with scones, or glazing your favorite desserts. Follow the simple step-by-step process, including tips for proper canning and storage, to enjoy the taste of sun-kissed strawberries all year long. Perfect for beginners and seasoned preservers alike, this recipe delivers a perfectly set jelly that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 900 grams fresh strawberries
- 600 grams granulated sugar
- 2 tablespoons lemon juice
- 1 packet liquid pectin
Instructions
Wash the strawberries thoroughly and hull them by removing the green tops.
Place the strawberries in a large pot and mash them with a potato masher until they are mostly broken down.
Heat the mashed strawberries over medium heat until they start releasing their juices, about 5 minutes.
Pour the strawberry mixture into a fine-mesh sieve or cheesecloth set over a bowl. Let it strain for 1-2 hours, pressing the mixture occasionally to extract as much juice as possible. Discard the solids.
Measure the strawberry juice. You should have about 4 cups (1 liter). If you have less, add water to reach the desired amount.
Transfer the strawberry juice back into a clean pot. Stir in the granulated sugar and lemon juice.
Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
Once the mixture is boiling, add the liquid pectin and continue to boil for 1 minute, stirring constantly.
Remove the pot from the heat and skim off any foam from the surface using a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch (0.5 cm) of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth. Seal the jars with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Let the jars cool completely on a clean towel or cooling rack. Check that the lids are sealed by pressing in the center; they should not move or pop back.
Store the strawberry jelly in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 671.4 g | 244% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 644.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
