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Strawberry Jelly Recipe

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This recipe for Strawberry Jelly is from My favorite things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Blend: Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times.
Add sugar: Pour strawberries into a large bowl and then stir in sugar. Stir for about 2-3 minutes and then let sit for 15 minutes.
Boil: Bring fruit pectin and water to a boil in a saucepan over medium-high heat.
Stir: Pour mixture into the strawberries, stir and let rest another 2-3 minutes.
Jar: Next pour the homemade jam into jars (leaving about 1/2 inch from the top) and place lids on.
Cooking Tips

If you don’t have a blender, you can use a potato masher as well. I use my Blentec for everything! :)
I have to say my strawberry huller is amazing too. It made prepping the strawberries that much easier!
Don’t skip out on the lemon juice! The lemon helps set the jam and prevents the growth of bacteria.
Use the regular powdered fruit pectin, not instant.
Storage

I love to use mason jars to store my strawberry jam. When filling them up, just make sure to leave about 1/2 inch room from the top (this ensures they won’t explode in the freezer). The jam will need to set, so let the jars sit on the counter for 24 hours before storing. Then store in the refrigerator for up to 3 weeks or in the freezer up to a year

 

 

 

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