Saturday, July 3, 2010

Strawberry Jelly

My grandma (we call her MiMi) has been canning for as long as I can remember. My favorite thing that she cans is her Jelly. Man is it GOOD. There is nothing like homemade jelly. No store bought brand can even compare. Anyhow, when I was a kid, Mimi would have us help her make jelly. I never really paid attention to what I was doing, I just did the “step” that I was told. I was there more for the social event that it was with my cousins (shocker… hah).
Well I opened my pantry a few weeks ago and realized I was almost out of the highly coveted jelly. So, I decided it was finally time to learn how to make this delectable treat myself. I don’t learn how to do something unless I get my hands in there and and just try it! So I (along with my mom and sister in-law Heather) gave it a go!

It is definitely a process, but once you taste the Jelly, it is SO worth it! Slather a little on some toast, or some freshly baked biscuits, or make to most fabulous PB & J sandwich that’ll ever touch your tongue!
Below is the recipe I found from The Pioneer Woman (except I used different sized jars, and a different type of Pectin). The recipe is pretty much the same as from the Ball canning cookbook (and seems to be the one my MiMi uses). Try mixing it up with some different Fruit: for one of the batches, we added some Raspberries and made “Stra-sberry” jelly. YUM.

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Strawberry Jelly

Adapted from: The Pioneer Woman


5 cups hulled mashed strawberries
7 cups sugar
4 tablespoons fresh lemon juice
1 pouch CERTO fruit pectin (Liquid)
(Note: you can use powdered - I just used what I remember my MiMi using)


1. Place 8 or 9 8-ounce mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer.
Note: I used Pint Jars and quadrupled the recipe (4 batches). We got 20 Jars out of it. So it's about 5 Pint Jars per batch.

2. Simmer center lids in separate saucepan full of water.

3. Place mashed strawberries and lemon juice in a separate pot. Stir in pectin until dissolved. Bring strawberries to a strong boil.

4. Add sugar (measure beforehand so you can add it all at once), then return mixture to a full (violent) boil that can’t be stirred down. Boil hard for 1 minute 15 seconds.

5. Skim foam off the top.

6. Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill jars so that they have 1/4-inch of space at the top.

7. Run a knife down the side of the jar to get rid of air bubbles.

8. Wipe rim of jar with a wet cloth to remove any residue or stickiness.

9. Remove center lid from simmering water and position it on top.

10. Put screw bands on jars, but do not overtighten!

11. Repeat with all jars, then place jars on canning rack and lower into the water.

12. Place lid on canner, then bring water to a full boil. Boil hard for 10 to 12 minutes.

13. Turn off heat and allow jars to remain in hot water for an addition five minutes.

14. Remove jars from water using a jar lifter, and allow them to sit undisturbed for 24 hours.

15. After 24 hours, remove screw bands and check the seal of the jars. Center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge.

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2 Responses to “Strawberry Jelly”

  1. 1

    jnny — July 3, 2010 @ 9:30 am

    yum! i want to try making this! 🙂

  2. 2

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