Homemade Strawberry Jelly

December 20, 2016
Photo by Amen V Amen
Author Notes

Easy & delicious homemade strawberry jelly recipe for canning & preserving.

Originally published in: —Amen V Amen

Watch This Recipe
Homemade Strawberry Jelly
  • Prep time 24 hours 15 minutes
  • Cook time 25 minutes
  • Serves 4
  • 5 cups strawberries
  • 5 cups granulated sugar
  • 1/4 cup lemon juice
  • 5 tablespoons pectin (optional)
In This Recipe
  1. Easy & delicious homemade strawberry jelly recipe for canning & preserving. Goes perfectly with Hanukkah Sufganiyot, Oznei Haman or a slice of bread.
  2. On a separate pan, heat the center lids to a simmer as well
  3. Mash the strawberries using a food masher (steel recommended) and add them to a large pot
  4. Pour lemon juice, sugar and pectin to the pot and start whisking till they dissolve in the mixture
  5. Boil the mixture for around 1 minute while stirring.
  6. Turn off the heat and skim off the appearing foam with a spoon
  7. Start filling the mason jars with jam one at a time with a wide-mouth funnel. Clean the resedue from the jar’s exterior.
  8. Place the center lids on the jars Tip:Make sure to leave a little space at the top of the jar
  9. Fill the canning pot with water, and boil for 10 minutes
  10. Turn off the heat, and let the jars cool off for a few minutes
  11. Using a jar lifter, remove the jars from the hot water and keep them out for 24 hours
  12. After 24 hours, check the lids for seal. If sealed properly, store the jars in a pantry or kitchen cabinet & Enjoy!

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