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Prep time
24 hours 10 minutes
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Cook time
20 minutes
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makes
3 12-ounce mason jars
Test Kitchen Notes
Peak strawberry season varies depending on what part of the country you live in, but broadly speaking, you’ll find the plumpest, juiciest, and all-around sweetest strawberries from May through August. There are so many ways to cook and bake with an abundance of fresh strawberries but naturally, one of our favorite recipes is homemade strawberry jelly. Smear it on toast or swirl it into ice cream; come late summer, use it for your little one’s PB&J sandwiches as they head back to school. If you properly can jelly, it’s good for up to 12 months, so long as it’s unopened and stored properly in the pantry. Don’t know how to can? We’ve got you covered with a step-by-step guide to canning, which is found in the recipe below.
So what’s the difference between jam and jelly anyway? Jelly is thinner and more translucent than jam, and doesn’t contain big chunks of fruit the way that jam usually does. However, jelly doesn’t always resemble the thickened, gelatinous jelly that you find jarred in the grocery store. It may be as smooth and spreadable as jam or a little bit thicker—that all depends on whether or not you add pectin to your jelly recipe. Pectin is a fiber found in fruit that is processed as a powder for baking. When heated, it helps to thicken jelly and jam, giving them more structure than they’d otherwise have. Adding pectin to this recipe is totally optional—either way, we promise that this recipe will deliver the best summer flavor for months to come. —Food52
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Homemade Strawberry Jelly
Ingredients
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2 pounds
strawberries, trimmed and halved (about 5 cups)
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4 cups
granulated sugar
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3 tablespoons
fresh lemon juice
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5 tablespoons
(1.75 oz. package) pectin (optional)
Directions
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To sterilize jars: Wash jars, lids, and bands with hot, soapy water and let dry. Place jars in a large pot, cover with water, and bring to a simmer. Place lids and bands in a separate pot of hot water. Leave jars and lids in water until ready to fill.
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Make the jelly: Place strawberries in a blender or food processor and blend until smooth; add them to a large nonreactive pot.
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Add sugar, lemon juice, and pectin to the pot and place over medium-high heat. Start stirring until they dissolve in the mixture.
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Bring mixture to a boil and cook, stirring frequently, 3 minutes. Reduce heat to low and simmer until mixture darkens and thickens slightly, 3 to 5 minutes more.
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Turn off the heat and skim off the appearing foam with a spoon.
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Start filling the mason jars with jelly one at a time with a wide-mouth funnel. Clean the residue from the jar’s exterior.
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Place the center lids on the jars Tip: Make sure to leave a little space at the top of the jar (they will expand as they cool.)
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Fill the canning pot with water and boil for 10 minutes.
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Turn off the heat and let the jars cool for five minutes.
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Using a jar lifter, remove the jars from the hot water and let them sit at room temperature for 24 hours.
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After 24 hours, check the lids for seal. If sealed properly, store the jars in a pantry or kitchen cabinet.
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