Strawberry Jelly

Juice / Strain Options (pick one)

Option A (easiest): Juicer

Juice strawberries until you have about 6 cups (1.4 L) juice.

Option B (blender/processor “seed-reduced”)

1. Blend strawberries 10 seconds on low (don’t fully liquify).

2. Let stand so seeds settle.

3. Skim any floating debris; carefully decant the liquid.

Option C (clearest jelly): Heat + strain

1. Crush berries by hand, warm gently until they break down.

2. Strain through jelly bag or cheesecloth for clearer juice.

3. Measure 6 cups (1.4 L) juice for the recipe.

1. Prep jars and canner

Wash jars and keep hot. Warm lids in hot (not boiling) water. Heat canner water so it’s ready for processing.

2. Prepare strawberry juice

Use one of the methods above to get 6 cups (1.4 L) strawberry juice/purée.

3. Measure sugar + prep pectin

Measure 4 cups (800 g) sugar. Remove ¼ cup (50 g) and mix that dry with the pectin (helps prevent clumps).

4. Boil juice + pectin + lemon

In a large pot combine:

• 6 cups strawberry juice

• ¼ cup (60 ml) lemon juice

• Pectin mixed with the ¼ cup sugar

Bring to a full rolling boil (can’t be stirred down), stirring often.

5. Add remaining sugar + boil 1 minute

Add the remaining sugar (3¾ cups / 750 g). Return to a full rolling boil and boil hard for 1 minute.

Remove from heat.

6. Skim foam (optional)

Skim off foam for a clearer finished jelly.

7. Test set (optional but useful)

Cold spoon test (spoon in ice water). If too loose, add ¼–½ pack more pectin, boil 1 minute, retest.

8. Fill jars

Fill hot jars leaving 6 mm (¼ inch) headspace. Wipe rims, apply lids and bands fingertip-tight.

9. Process (water bath)

Process jars in boiling water with at least 5 cm / 2 inches of water above lids.

• 250 ml jars: 10 minutes at sea level to 1,000 ft

• Adjust for altitude per standard water-bath guidance.

10. Cool and store

Cool 12–24 hours undisturbed. Check seals, label, store.