Fresh strawberry jelly tastes good on toast or crackers.
Strawberry jam is readily available at most grocery stores and is easier to find than strawberry jelly. The difference between jam and jelly is that jam has the fruit in it and jelly is made from the strawberry juice only. When strawberry jelly isn't available at the store or if you prefer the taste of fresh, homemade jelly, you can make your own strawberry jelly at home.
Instructions
1. Use fresh-picked or store-bought strawberries to make jelly.
Place 3 quarts fresh strawberries, with stems and leaves removed, in a large saucepan, and add 1 cup water. Press a potato masher into the strawberries to crush them just enough to get the strawberry juice flowing.
2. Using high heat, bring the contents of the saucepan to a boil. Stir constantly to keep the strawberries from scorching. Turn the heat down to low and continue to cook the strawberries for 10 minutes, stirring occasionally.
3. Hold the jelly bag over a large bowl or use a jelly bag stand to keep the bag in place. Pour the strawberries and juice into the jelly bag so the juices can flow through to the bowl, while the fruit remains in the jelly bag.
4. Measure out 4 cups strawberry juice and pour it into the second saucepan, then stir in 7 1/2 cups sugar. Bring the two ingredients to a full boil, using high heat, so the ingredients continue to boil even when you are stirring vigorously.
5. Add 6 oz. liquid pectin to the boiling strawberry juice and sugar, and boil the ingredients for one minute, stirring constantly.
6. Remove the strawberry liquid from the stove and immediately skim the foam off the top of the liquid using a spoon. Discard the foam in the sink.
7. Canning jars have three parts: the jar, the rim and the lid.
Pour the strawberry liquid into sterile pint-sized canning jars, leaving a quarter-inch of space at the top of the jar. Wipe around the lip of the jar with a clean cloth to remove any spills or drips. Place the flat rim on the jar, then seal the lid on top of the rim.
8. Set the canning jars in the boiling water bath canner. This processes and seals the jars so the strawberry jelly remains fresh and safe and does not need refrigeration until the jar is opened. Process the jelly in the boiling water bath canner for five minutes if you live at an elevation below 1000 feet, 10 minutes at an elevation of 1001 feet to 6000 feet, and 15 minutes at an elevation of 6001 feet and above.
9. Remove the jelly jars from the canner and allow them to cool completely. Store the homemade strawberry jelly in a cupboard or pantry until use. Once the jar is opened, keep it refrigerated between uses.
Tags: strawberry jelly, strawberry juice, bath canner, boiling water, boiling water bath, canning jars
