Homemade Strawberry Jelly: A Sweet & Simple Recipe for Fresh Berry Flavor
Capture the essence of summer with this incredibly easy and delicious homemade strawberry jelly. Made from fresh, ripe strawberries, it’s wonderfully sweet, smooth, and utterly perfect for spreading on toast, sandwiches, or your favorite pastries.
There’s nothing quite like the vibrant taste of homemade jelly, and this strawberry version truly shines. As strawberry season peaks, taking advantage of those succulent, ripe berries to craft this quick and simple Homemade Strawberry Jelly is a rewarding experience. Requiring just four essential ingredients, this recipe allows you to create a batch of delightful jelly that can last you through the year, especially if you’re keen on canning or freezing.
The Joy of Homemade Strawberry Jelly
Growing up, especially when we lived in the Mid-West, summer meant one thing: strawberry picking! Every year, our family would visit a local strawberry farm, spending hours under the sun, filling basket after basket with the brightest, juiciest berries. We’d return home with an abundance of these ruby-red treasures, ready to transform them into countless delicious treats. From creamy Strawberry Milkshakes and classic Strawberry Shortcake to refreshing Strawberry Popsicles, we explored every imaginable use for our fresh haul. However, a personal favorite, inspired by my grandmother’s canning traditions, was always a batch of homemade jelly.
While my grandma was a master canner, meticulously preserving fruits into jams, jellies, and preserves, I often opt for freezing as a simpler alternative. Don’t worry, though; this comprehensive guide includes detailed instructions for both canning and freezing, ensuring you can choose the method that best suits your lifestyle and storage needs. There’s a profound satisfaction that comes with creating something so wholesome and flavorful from scratch, especially when it utilizes the bounty of local, seasonal produce. This strawberry jelly recipe brings that nostalgic charm right into your kitchen.
Jam vs. Jelly: Understanding the Delicious Distinction
The terms “jam” and “jelly” are often used interchangeably, but they refer to distinctly different fruit spreads, primarily differentiated by their texture and how the fruit is prepared. Understanding this difference will help you appreciate the unique qualities of each and decide which one best suits your preference.
Jelly: To make jelly, you begin by pureeing the fruit and then carefully straining it through a fine-mesh sieve or cheesecloth. This crucial step removes all the fruit pulp, seeds, and any solids, leaving behind only the pure, clear fruit juice. This juice is then cooked with sugar and pectin (often added commercially, as we’ll discuss) to create a spread with a beautifully clear, translucent appearance and a firm yet quivering, smooth texture. Because it lacks fruit solids, jelly offers a clean, bright fruit flavor without any chewiness.
Jam: In contrast, jam is made by mashing or chopping whole fruits (or large pieces of fruit) and cooking them with sugar. This means jam contains actual pieces of fruit, along with seeds (if the fruit has them, like strawberries or raspberries), and a thicker, less uniform consistency. The fruit pieces give jam a more rustic texture and often a more intense, robust fruit flavor due to the inclusion of the whole fruit components. Jam is typically thicker than jelly and offers a delightful chewiness.
While the core ingredients (fruit, sugar, and often pectin) for both spreads are quite similar, the preparation method and resulting texture are what truly set them apart. A well-made jelly is remarkably clear and smooth, allowing the pure fruit essence to shine through, while jam provides a heartier, fruit-filled experience. Ultimately, the choice between jam and jelly comes down to personal preference for texture and presentation.
Essential Ingredients for Perfect Strawberry Jelly
For the exact measurements and detailed instructions, be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Fresh Strawberries: The star of our show! You’ll want the freshest, ripest, brightest red berries you can find. Local farm-picked strawberries are ideal for their intense flavor and sweetness. Avoid any berries that are bruised, moldy, or pale, as these will affect the jelly’s flavor and color.
- Granulated Sugar: Sugar is not just for sweetness; it plays a crucial role in the gelling process, working with pectin and acid to create the desired set. It also acts as a preservative, extending the shelf life of your jelly.
- Lemon Juice: Fresh lemon juice adds a bright, tangy note that balances the sweetness of the strawberries. More importantly, it provides the necessary acidity to activate the pectin, ensuring your jelly sets properly. Do not skip this ingredient!
- Pectin: This natural gelling agent is essential for achieving the classic jelly texture. You can typically find powdered pectin, often under brand names like Sure-Jell, in the baking or canning aisle of most grocery stores.
The Magic of Pectin: What It Is and How It Works
Pectin is a naturally occurring soluble fiber found in the cell walls of many fruits. It’s what gives fruits their structure and, when heated with sugar and acid, forms a gel, which is vital for setting jams and jellies. Fruits vary in their natural pectin content; apples, citrus rinds, and cranberries are particularly high in pectin, while strawberries are considered moderately low.
In the case of jelly, where you discard the fruit’s skin and seeds (which often contain a good amount of natural pectin), you usually need to add commercial pectin to ensure a proper set. Commercial pectin, commonly sold as a powder, is typically derived from apples or citrus rinds. When this powdered pectin is combined with sugar and an acid (like the lemon juice in this recipe) and heated to a specific temperature, it forms a complex molecular network. This network traps water, giving your jelly its characteristic firm, yet spreadable, gelatinous texture. Without sufficient pectin and acid, your strawberry juice and sugar mixture would remain a syrup rather than transforming into a delicious jelly.
How To Make Homemade Strawberry Jelly: A Detailed Guide
Crafting homemade strawberry jelly is a delightful process that yields a truly rewarding product. Follow these steps carefully to achieve a perfectly set, vibrant jelly.
- 1. Prepare the Fruit: Begin by thoroughly washing your fresh strawberries under cool running water. Remove the green stems and any bruised or soft spots. There’s no need to chop them; they can remain whole, as they will be pureed shortly. Ensuring your berries are clean and free of imperfections is crucial for the best flavor.
- 2. Puree the Fruit: Transfer the prepared strawberries to a food processor or a high-speed blender. Process until the berries are completely smooth and liquid, with no discernible chunks. This might take a few minutes, depending on your appliance. A well-pureed mixture is the first step towards a smooth jelly.
- 3. Strain for Clarity: This is a critical step for jelly. Place a fine-mesh strainer over a large bowl or pot. Pour the strawberry puree into the strainer. Using the back of a spoon or a rubber spatula, press the mixture through the strainer, extracting as much juice as possible. The goal is to separate all the pulp and seeds, leaving only clear, bright red strawberry juice. The more diligently you strain, the smoother and clearer your finished jelly will be. You should aim for approximately 4 cups of pure strawberry juice from 3 pounds of berries.
- 4. Cook the Jelly Mixture: Pour the strained strawberry juice into a large, heavy-bottomed pot. Add the granulated sugar, fresh lemon juice, and pectin. Stir thoroughly to combine all ingredients. Place the pot over medium heat. Continue stirring until the sugar is completely dissolved. Pectin can sometimes clump when cold, so a good whisking during this stage will help ensure it’s fully incorporated and dissolves smoothly. Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a full, rolling boil that cannot be stirred down. Continue boiling vigorously for exactly 3 minutes, stirring frequently to prevent scorching and ensure even cooking.
- 5. Skim the Foam (Optional, for Clearer Jelly): As the jelly boils, a layer of foam may form on the surface. While not strictly necessary for taste, skimming this foam away with a small strainer or spoon will result in a more visually appealing, clearer jelly. This step contributes to the classic, pristine look of homemade jelly.
- 6. Test for Setting Point: After 3 minutes of boiling, reduce the heat to medium-low and let it cook for about 5 more minutes. If you have a candy thermometer, you can test the jelly’s temperature; it should reach approximately 220°F (104°C) at sea level. This temperature indicates that enough water has evaporated, and the pectin will activate to set the jelly. Alternatively, you can use the cold plate test: place a small spoon of hot jelly onto a chilled plate, let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready.
- 7. Cool Slightly: Once the jelly reaches its setting point, remove the pot from the heat. Allow it to cool in the pot for about 5 minutes. This brief resting period helps the mixture settle and reduces excessive foaming, making it easier to pour.
- 8. Fill Jars: Carefully ladle the hot jelly into clean, sterilized jars (see canning instructions below for sterilization methods), leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal. Securely screw on the lids. Let the filled jars cool completely at room temperature (this can take 12-24 hours) for the jelly to fully set. Avoid disturbing them during this time.
Mastering the Art of Canning Strawberry Jelly
While I often prefer the simplicity of freezing, canning homemade jelly is an excellent way to extend its shelf life for well over a year and is a fantastic option if you don’t have ample freezer space. Canning might seem intimidating, but it’s a straightforward process that ensures your jelly remains safe and delicious for longer. Here’s how to do it effectively:
- 1. Sterilize Your Jars and Lids: This is arguably the most critical step in canning to prevent spoilage. You’ll need clean glass canning jars (typically 4-ounce or 8-ounce sizes are ideal for jelly) and new two-piece canning lids (flats and bands). Sterilize your jars by submerging them in boiling water for at least 10 minutes. Keep them hot until ready to fill. New lids can be simmered in hot (not boiling) water for 5 minutes to soften the sealing compound.
- 2. Fill the Jars: Once your jelly is cooked and still hot, carefully ladle it into the sterilized, hot jars. Fill each jar, leaving precisely 1/4 inch of headspace (the space between the top of the jelly and the rim of the jar). This headspace is essential for creating a strong vacuum seal. Use a clean, damp cloth to wipe any jelly drips or residue from the jar rims; even a small speck can prevent a proper seal. Place the softened lids and screw bands on, tightening them “fingertip tight” – just snug enough, but not overly tight.
- 3. Prepare the Water Bath Canner: Place a canning rack at the bottom of a large stockpot or a dedicated water bath canner. This rack keeps the jars from touching the bottom of the pot, preventing breakage. Gently place the filled, lidded jars onto the rack. Fill the canner with hot water, ensuring the water level covers the tops of the jars by at least 1 to 2 inches.
- 4. Process the Jars: Bring the water in the canner to a full, rolling boil. Once boiling vigorously, start your timer. Process the jars for 10 minutes (adjust for altitude if necessary – consult canning guidelines for your specific elevation). This processing time, combined with the heat, creates a vacuum seal and eliminates potential bacteria.
- 5. Remove and Cool: After the processing time is complete, turn off the heat. Carefully remove the jars from the canner using a jar lifter and place them on a clean kitchen towel or a wire rack, leaving ample space between them. Avoid placing them directly on a cold counter, as this can cause thermal shock and breakage. Let the jars cool undisturbed for 12-24 hours.
- 6. Check Seals: As the jars cool, you’ll hear distinct “pop” sounds, which indicate that the lids have sealed. After the cooling period, press the center of each lid. If the lid is concave and doesn’t flex when pressed, it’s sealed. If any lid does not seal (it will feel loose or pop back up), refrigerate that jar of jelly and consume it within a few weeks. Wipe sealed jars clean, label them with the contents and date, and store them in a cool, dark, dry place. Properly canned jelly can last for 12-18 months.
Storing Your Delicious Homemade Strawberry Jelly
Proper storage is key to enjoying your homemade strawberry jelly for as long as possible. The best method depends on how quickly you plan to use it and your available storage options.
- Fridge: For everyday use or smaller batches, homemade jelly can be stored in an airtight container in the refrigerator for up to 2 months. Once opened, canned or frozen jelly should also be refrigerated.
- Room Temperature (Pantry): Unsealed jars of homemade jelly (those not water-bath canned) can be stored in an airtight container in a cool, dry pantry for up to 2 weeks. This is suitable for immediate consumption but not for long-term preservation.
- Canning: As detailed in the section above, properly water-bath canned strawberry jelly will last beautifully in a cool, dark, dry place (like a pantry or cupboard) for at least 12-18 months. This method provides the longest shelf life.
- Freezing: Freezing is a fantastic, no-fuss alternative to canning. Store strawberry jelly in freezer-safe airtight containers, leaving about 1/2 inch of headspace to allow for expansion. It will maintain its quality in the freezer for up to 6 months. Thaw in the refrigerator before use.
Pro Tip: No matter which storage method you choose, always label your jars or containers with the contents and the date it was made. This simple practice ensures you know when your jelly is still fresh and safe to eat, helping you enjoy it at its prime.
Expert Tips & Tricks for the Best Strawberry Jelly
Achieving perfect homemade strawberry jelly is simple with these expert tips and tricks:
- Don’t Skip the Lemon Juice: Lemon juice isn’t just for flavor; it’s a vital component that balances the sweetness and, more critically, provides the necessary acid to activate the pectin. Without sufficient acidity, your jelly will not set properly and might remain a runny syrup. Always use fresh lemon juice for the best results.
- Consider a Thermometer for Precision: While using commercial pectin (like Sure-Jell) often simplifies the setting process, a candy thermometer can provide extra assurance. The jelly should reach 220°F (104°C) at sea level for optimal setting. If you’re new to jelly making or want consistent results, a thermometer is a great tool.
- For a Crystal Clear Jelly: A truly elegant jelly is translucent. The key to this is thorough straining to remove all pulp and seeds. The less solid material that passes through your strainer, the clearer your jelly will be. Additionally, diligently skimming the foam that forms on the surface during boiling will prevent cloudiness and enhance clarity.
- Understanding Jelly’s Set: Remember that jelly is inherently looser and smoother than jam. It’s designed to be spread easily and will have a delicate, quivering set. The amount of pectin directly influences its firmness. If you prefer a much thicker jelly—one you might need to scoop with a spoon rather than spread—you can experiment with adding an additional packet of pectin (or a portion thereof), following the specific instructions on the pectin package.
- Quality of Strawberries Matters: The flavor of your jelly will only be as good as your strawberries. Use ripe, fragrant, and in-season berries for the most vibrant taste. Overripe or underripe berries will yield less flavorful results.
- Small Batches are Best: For consistent results, especially when you’re starting, stick to the recipe’s batch size. Doubling or tripling recipes can sometimes prevent the jelly from setting properly due to changes in boiling time and pectin activation.
Creative Ways to Enjoy Your Homemade Strawberry Jelly
Homemade strawberry jelly is incredibly versatile and can elevate countless dishes. Beyond the classic uses, don’t hesitate to get creative! You can truly use this jelly in any way you’d typically enjoy a delicious Mixed Berry Jam or even fruit preserves. Here are some of our favorite ways to enjoy this vibrant spread:
- Classic Spreads: The most iconic use! Spread generously on a peanut butter sandwich, dollop it onto your morning toast, or crown a warm, flaky Buttermilk Biscuit for a truly comforting treat.
- Breakfast & Brunch Enhancements:
- Scones: Serve alongside freshly baked Scones with clotted cream for a quintessential afternoon tea experience.
- Pancakes & Waffles: Drizzle over a stack of fluffy Lemon Pancakes or crispy waffles for a bright and fruity topping.
- English Muffins: A simple yet satisfying pairing for toasted English Muffins.
- Oatmeal & Yogurt: Stir a spoonful into your morning oatmeal or swirl it into a bowl of Greek yogurt for a burst of natural sweetness.
- Baking & Desserts:
- Pop-Tart Filling: It’s the perfect, smooth filling for homemade pastries like Strawberry Poptarts.
- Thumbprint Cookies: Use it as the sweet center for classic thumbprint cookies.
- Cake & Cupcake Filling: A thin layer makes a fantastic, delicate filling for vanilla cakes or cupcakes.
- Glaze for Fruit Tarts: Warm a bit of jelly and brush it over fresh fruit tarts for a beautiful, glossy finish.
- Savory Pairings: Don’t limit jelly to sweet applications! It can be a surprising addition to savory dishes:
- Cheese Board: Pair with soft cheeses like brie or goat cheese on a charcuterie board.
- Glaze for Meats: A touch of strawberry jelly can be incorporated into glazes for ham or pork.
The possibilities are truly endless when you have a jar of this homemade goodness at hand. Let your culinary imagination run wild!
Explore More Vibrant Summer Fruit Recipes
If you love the taste of fresh summer fruits, be sure to check out these other delightful recipes perfect for warm weather:
- Strawberry Poke Cake
- No Bake Blueberry Cheesecake
- Cherry Cobbler
- Raspberry Lemon Cupcakes
- Strawberry Muffins
- Blueberry Banana Bread
- Easy Raspberry Sauce
Strawberry Jelly
Erin Sellin
15
minutes
20
minutes
35
minutes
4
-8 oz jars
Rate Recipe
Print Recipe
Ingredients
-
3
pounds
strawberries -
2 1/2
cups
granulated sugar -
1
Tablespoon
lemon juice -
1
1.75 oz box Sure Jell
Instructions
-
Start by washing your strawberries thoroughly and removing the stems. You don’t need to chop them; just leave them whole. Be sure to remove any bad or bruised spots.3 pounds strawberries
-
Add the prepared berries to a food processor or blender and puree until smooth and completely liquid.
-
Pour the strawberry juice through a fine-mesh strainer into a large pot. Press the mixture through firmly to extract as much clear juice as possible, leaving behind seeds and pulp. The less pulp and seeds you get through the strainer, the smoother and clearer your jelly will be. You should yield about 4 cups of juice.
-
Add the strained fruit juice, granulated sugar, lemon juice, and pectin to a heavy-bottomed pot. Cook over medium heat, stirring constantly, until the sugar is completely dissolved. The pectin can sometimes clump when cold, so whisk well to ensure it’s fully incorporated and smooth. Once the sugar is dissolved, bring the mixture to a full, rolling boil over medium-high heat, and cook for exactly 3 minutes, stirring frequently.2 1/2 cups granulated sugar,
1 Tablespoon lemon juice,
1 1.75 oz box Sure Jell -
While the jelly is boiling, use a small strainer or spoon to skim away any foam that forms on the top. This step is optional but highly recommended for a clearer, more appealing jelly.
-
After 3 minutes of boiling, reduce the heat to medium-low and let it simmer for about 5 more minutes. If using a thermometer, the jelly should reach approximately 220º F (104°C). This temperature indicates that the jelly has reached its setting point.
-
Remove the pot from the heat and allow the jelly to cool in the pot for 5 minutes. This helps the mixture settle before jarring.
-
After 5 minutes, carefully divide the hot jelly into clean, sterilized jars (leaving 1/4 inch headspace). Wipe rims clean and apply lids. Let the jars cool completely at room temperature for the jelly to set up, which typically takes 12-24 hours.
Notes
Storing Jelly
Fridge: Unsealed homemade jelly can be stored in an airtight container in the refrigerator for up to 2 months.
Room Temperature (Pantry): Unsealed homemade jelly can be stored in an airtight container in a cool, dry pantry for up to 2 weeks.
Canning: For long-term storage, follow the water-bath canning instructions above. Properly canned jelly will last in a cool, dark, dry place for at least 12-18 months.
Freezing: Store strawberry jelly in freezer-safe airtight containers (leaving headspace) in the freezer for up to 6 months. Thaw in the refrigerator before use.
Nutrition
Calories:
74
kcal
|
Carbohydrates:
19
g
|
Sodium:
1
mg
|
Fiber:
1
g
|
Sugar:
18
g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
15
minutes
20
minutes
35
minutes
Breakfast Recipes
American
4
-8 oz jars
74
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