STRAWBERRY JELLY


JUICE FOR THE JELLY: Gently wash and drain berries, handling carefully to avoid juice loss. Remove caps and stems. In a large stainless steel saucepan, combine berries and just enough water to prevent scorching, 1/4 to 1/2 cup water for every 4 cups of  berries. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing berries occasionally, just until berries are softened, 5 to 10 minutes.

Transfer berry mixture to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.

You can get step by step directions HERE.  HOW TO MAKE BERRY JUICE FOR JELLY.

 

INGREDIENTS

  • 3 1/2 cups of strawberry juice
  • 4 1/2 cups of sugar
  • 1 package of powder pectin like sure-jel


DIRECTIONS

  1. Prepare canner, jars and lids. 
  2. In a large, deep stainless steel saucepan, place cherry juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. 
  3. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
  4. Quickly pour hot jelly into hot jars, leaving 14 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Recipe from Ball Blue Book of Canning