fresh strawberry jelly recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best fresh strawberry jelly recipe

I’ve been making this fresh strawberry jelly recipe for years, and it’s a staple in our household. It’s a classic recipe that’s easy to make and always a crowd-pleaser. My kids love helping me pick out the freshest strawberries at the farmer’s market, and they’re always excited to taste the final product.

This jelly is perfect for topping toast, using as a filling for cakes and pastries, or as a glaze for meats. It’s also a great way to preserve fresh strawberries for later use. One of the best things about this recipe is that it’s incredibly easy to make and requires no special equipment or expertise.

Simply cook down the strawberries with some sugar and pectin, and you’re good to go! The end result is a deliciously sweet and tangy jelly that’s perfect for any occasion. I love serving it at family gatherings and potlucks, where it’s always a hit.

Plus, it makes a great gift for friends and neighbors who love homemade treats. The health benefits of this recipe are numerous – not only is it made with fresh, whole ingredients, but it’s also low in calories and free from artificial preservatives and additives. This recipe has been passed down through generations of home cooks, and I’m so glad I can share it with you today.

So grab some fresh strawberries and get started on this delicious jelly recipe – your taste buds (and your loved ones) will thank you!

Fresh Strawberry Jelly

4.9 from 805 votes

A delightful homemade jelly made with fresh strawberries, perfect for spreading on toast or using in desserts. This recipe captures the essence of summer in a jar.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Jelly

4 cups fresh strawberries, hulled and chopped
3 cups granulated sugar
1/4 cup lemon juice
1 packet (1.75 oz) powdered pectin

For Water Bath Canning

8-10 small jars with lids and rings
Water for boiling
Bottle brush
Ladle
Canning funnel
Jar lifter
Pot holders

👨‍🍳Directions

1In a large pot, combine the chopped strawberries, sugar, and lemon juice.
2Stir well to ensure the sugar is evenly distributed.
3Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is fully dissolved and the strawberries have broken down, approximately 5-7 minutes.
4Add the powdered pectin to the boiling mixture.
5Reduce the heat to medium and let the mixture simmer for 10 minutes, stirring frequently to prevent burning.
6The jelly should thicken slightly as it cooks.
7To test for doneness, spoon a small amount onto a chilled plate and place it in the freezer for a minute.
8If it wrinkles when pushed with your finger, it is ready.
9While the jelly is cooking, prepare your canning jars by washing them in hot, soapy water and rinsing thoroughly.
10Keep them warm in a low oven or a pot of hot water.
11Sterilize the lids and rings in boiling water for 10 minutes and keep them hot until ready to use.
12Fill a large canning pot with water and bring it to a boil.
13This will be used to process the jars.
14Once the jelly is ready, remove it from the heat and use a ladle and canning funnel to fill the warm jars, leaving 1/4 inch of headspace at the top.
15Wipe the rims of the jars with a clean, damp cloth to remove any residue.
16Place the lids on the jars and screw on the rings until they are fingertip-tight.
17Do not over-tighten.
18Using the jar lifter, carefully place the filled jars into the boiling water bath, ensuring they are fully submerged.
19Process the jars for 10 minutes, adjusting for altitude if necessary.
20After processing, turn off the heat and let the jars sit in the water for an additional 5 minutes.
21Remove the jars from the water bath and place them on a towel-lined counter to cool.
22You should hear the lids popping as they seal.
23Allow the jars to cool completely at room temperature, which may take several hours.
24Once cooled, press the center of each lid to ensure it is concave and sealed.
25If any lids do not pop or are not concave, store those jars in the refrigerator and use within a few weeks.
26Label and date the jars, then store them in a cool, dark place for up to one year.
27Enjoy your homemade strawberry jelly on toast, biscuits, or as a topping for desserts.

🔧Equipment

Large pot
Wooden spoon
Canning jars
Canning lids
Canning rings
Canning funnel
Jar lifter
Pot holders

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 0g

📝Notes

Tips: For a smoother jelly, you can blend the strawberries before cooking. Adjust the sugar amount to taste, depending on the sweetness of the strawberries. Always follow safe canning practices to ensure the longevity and safety of your jelly.

Watch Video Of How Fresh Strawberry Jelly Works

This fresh strawberry jelly recipe is one of my absolute favorites – not only is it ridiculously easy to make, but it’s also incredibly versatile and delicious! One of my favorite things about this recipe is how well it freezes – simply scoop out small portions into an ice cube tray and store them in an airtight container for up to 6 months.

When you’re ready to serve, just thaw out the desired amount and enjoy! Another great idea is to serve this jelly on toast with cream cheese or butter – yum!

You can also use it as a topping for yogurt parfaits or oatmeal bowls.

❓ Frequently Asked Questions About Fresh Strawberry Jelly

Q: What kind of strawberries should I use for this recipe?

For this recipe, you’ll want to use fresh, ripe strawberries that are heavy for their size. Look for berries that are bright red in color with no signs of mold or decay.

Q: Can I use frozen strawberries instead of fresh ones?

While you can use frozen strawberries in a pinch, they won’t produce the same level of flavor and texture as fresh berries. If you do choose to use frozen strawberries, be sure to thaw them first before using.

Q: How do I know if my jelly has set properly?

To check if your jelly has set properly, place a small spoonful on a chilled plate or surface. If the jelly holds its shape without running or becoming too thin, it’s ready to go!

Q: Can I make this recipe in advance or store it for later use?

This jelly will keep in an airtight container in the fridge for up to 6 months or in the freezer for up to 12 months. Just be sure to label it clearly so you know what it is!

Q: Why do I need pectin to make this jelly?

Pectin is a natural gelling agent found in fruit that helps thicken the jelly into its characteristic spreadable consistency.

Similar Posts