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How to Make Your Own Strawberry Jelly

Posted by Gwen Watson on Oct 27, 2014

How to Make Your Own Strawberry Jelly

Fall is here and along with it comes annual festivals, fairs, exhibitions, and craft shows. If you’ve spent any time this season strolling through your favorite local fall event checking out each of the vendors, there’s a good chance that you’ve seen at least one booth selling homemade jellies. Have you ever considered trying to make your own? If you thought the task might be too daunting, we’re here to tell you that it’s really not!

Here’s what you’ll need to make your own homemade strawberry jelly:

  • 10 cups raw whole strawberries
  • 1 package (8 tablespoons) pectin
  • 4 cups of table sugar
  • ¼ cup lemon juice
  • Jar funnel
  • Large pot
  • Large spoon
  • Large ladle
  • Canner
  • Jars
  • Lids
  • Rings

Step 1: It’s best to get prepare the jars ahead of time so that you don’t have to worry about it once the jelly has been made. Wash the jars and lids in the dishwasher or by hand. Next, sanitize the jars by boiling them for 10 minutes. Leave them in the hot water until they are used. Place the lids in hot, not boiling water.

Step 2: Prepare the strawberries by removing the hulls, and then wash the berries.

Step 3: In a juicer, fruit processor, or blender, crush the berries by hand.

Step 4: Mix the pectin, ¼ cup sugar, and ¼ cup lemon juice with the crushed berries.

Step 5: Put the mixture on the stovetop in a pot.Over medium to high heat to a full boil (should take 5-10 minutes). Continue stirring to prevent burning.

Step 6: Add the remaining sugar and bring it to boil for one full minute.

Step 7: Remove the foam from the top.

Step 8: Let stand for 5 minutes and stir.

Step 9: Fill the jars, leaving ¼ inch of space at the top. Put the lids and rings on.

Step 10: Process the jars in boiling water. The jars should be in at least 2 inches of water and boiled for 10 minutes. This can vary depending on jar size. Check the directions on the box of pectin.

Step 11: Remove and cool the jars from the water and let them cool on a table or counter overnight. Store them for up to 6 months for best results!

*Additional notes: Strawberry jelly can only be made small batches. Increasing the recipe will result in jelly that won’t “set.” This recipe can be used as a guide for other berry jellies as well.

Recipe adapted from

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