Strawberry Jelly Recipe
The peak season for strawberries varies depending on where you live, but generally speaking, the plumpest, juiciest, and sweetest strawberries are available from May through August. There are many ways to cook and bake with fresh strawberries, but one of our favorite recipes is homemade strawberry jelly. Spread it on toast or swirl it into ice cream; come late summer, use it for your little one's PB&J sandwiches as they return to school. If you properly can your jelly (see below), it's safe for up to 12 months if unopened and stored correctly in the pantry.
Jam and jelly are similar in that they're both made from fruit, but there are a few differences. Jelly is thinner and more translucent than jam, and it doesn't contain big chunks of fruit like jam usually does. However, jelly doesn't always resemble the thickened, gelatinous jelly jarred in the grocery store. Whether you add pectin to your recipe, it may be as smooth and spreadable as jam or a little thicker. Pectin is a fiber found in fruit processed as a baking powder; when heated, it helps to thicken jam and jelly, giving them more structure than they'd otherwise have. Adding pectin to this recipe is optional -- either way, we promise that this recipe will deliver the best summer flavor for months to come.
Ingredients
2 pounds strawberries, trimmed and halved (about 5 cups)
4 cups granulated sugar
3 tablespoons fresh lemon juice
5 tablespoons (1.75 oz. packages) pectin (optional)
Directions
- To sterilize jars: Wash jars, lids, and bands with hot, soapy water and let dry. Place jars in a large pot, cover with water, and bring to a simmer—place lids and bars in a separate pot of hot water. Leave jars and lids in water until ready to fill.
- Make the jelly: Place strawberries in a blender or food processor and blend until smooth; add them to a large nonreactive pot
- Add sugar, lemon juice, and pectin to the pot and place over medium-high heat. Start stirring until they dissolve in the mixture.
- Bring mixture to a boil and cook, frequently stirring, for 3 minutes. Reduce heat to low and simmer until mixture darkens and thickens slightly, 3 to 5 minutes more.
- Turn off the heat and skim off the appearing foam with a spoon.
- Start filling the mason jars with jelly one at a time with a wide-mouth funnel. Clean the residue from the jar's exterior.
- Place the center lids on the jars. Tip: Leave a little space at the top of the pot (they will expand as they cool.)
- Fill the canning pot with water and boil for 10 minutes.
- Turn off the heat and let the jars cool for five minutes.
- Using a jar lifter, remove the jars from the hot water and let them sit at room temperature for 24 hours.
- After 24 hours, check the lids for seal. If sealed properly, store the jars in a pantry or kitchen cabinet.
