homemade strawberry jam

Homemade Strawberry Jelly – Can it Yourself!

How to make Strawberry Jelly
What’s that you say? Canning is for old ladies? Remember we use to say that about couponing too! And now, we’re proudly carrying our binders into stores, raising our coupons high and building our stockpiles. We’re saving money and being frugal!

In order to make the recipe below, it makes (3) 16 oz jars, and a half jar of jelly. Out of pocket for the food supplies was under $5.. You can’t even get 2 store brand jars at that price!

But canning your own food also allows you the control to know what is in your food. There is a piece of mind that comes with that. You’re cutting out the additives you don’t want, or can’t have. And remember if you’re vegetarian or follow a kosher diet there are still recipes for you to make jelly!

So are you ready to can? Remember if you don’t have the supplies you can pick them up at a yard sale or estate sale! This is the best time of year to get the supplies you need on a budget, from the stock pot to the jars. Remember the only new items you will need are the flat lids and the food products!

So here we go!

Ingredients you will need: 

  • 7 cups of granulated sugar
  • 8 cups of whole strawberries
  • 4 tbsp lemon juice
  • 1 package of regular powdered Pectin
  • 1/2 tbsp butter

Instructions:

  1. Place 8 clean 8 oz mason jars on a rack in your stock pot. (I used 4 16 oz jars – always prepare 1 extra jar and lid set than the recipe requires, trust me you will appreciate that if you mess one up!) Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
  2. Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
  3. Measure out your sugar and put in a medium sized bowl and set aside. Rinse your strawberries and remove the hull with the end of potato peeler. Remember anything that’s green might like pretty but wont taste good in your jelly!
  4. Take your hulled strawberries and put them in a pie dish and smash them with a potato masher. Squash them good! Leaving some chunks is fine, but we don’t want it too chunky. Put all of your squashed strawberries into a medium sized stainless steel saucepan with your pectin. Add in 1/2 tbsp butter (this prevents the foaming later), and lemon juice.
  5. Bring the mixture to a rolling boil. Once it reaches this stage – dump all the sugar in. Yes ALL at once. Mix constantly until it is incorporated into the mixture. Return it to a rolling boil that doesn’t stop while you stir. Once it reaches that point, remove from heat and skim any of the foam off the top.
  6. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladel the hot jelly into each jar until there is about 1/4 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
  7. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
  8. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
  9. After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!

Just like that – you’ve got jelly! It does take 24 hours for it to cool and set completely. Hang out for a few minutes after you have finished processing your jars. You will hear a lovely “POP” when the seal is officially done on each jar.

After 24 hours, remove the collar band on each jar and double check your flat lids seal. As long as you can’t easily remove it – you did it right! It’s done and will last for a good long time in your pantry. Remember to store in a dark cool place (another shelf for your stock pile?)

How to make Strawberry Jelly

Like I mentioned before the recipe made 3 1/2 jars of the strawberry Jelly. You cannot seal a 1/2 jar, the jar will most likely break. So what do you do? Still lid it and put it in the fridge. You have up to a week to eat the goodies.

I poured some on top of vanilla ice cream and fresh brownies and had a nice glass of Merlot. It’s a great way to end the night!

Remember what you can today will last at least a year if done properly! Enjoy jams, jellies, veggies and fruit all year and in every season. YUM!

Homemade Strawberry Jelly – Can it Yourself!

Homemade Strawberry Jelly – Can it Yourself!

Ingredients

  • 7 cups of granulated sugar
  • 8 cups of whole strawberries
  • 4 tbsp lemon juice
  • 1 package of regular powdered Pectin
  • 1/2 tbsp butter

Instructions

  1. Place 8 clean 8 oz mason jars on a rack in your stock pot. (I used 4 16 oz jars - always prepare 1 extra jar and lid set than the recipe requires, trust me you will appreciate that if you mess one up!) Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
  2. Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
  3. Measure out your sugar and put in a medium sized bowl and set aside. Rinse your strawberries and remove the hull with the end of potato peeler. Remember anything that's green might like pretty but wont taste good in your jelly!
  4. Take your hulled strawberries and put them in a pie dish and smash them with a potato masher. Squash them good! Leaving some chunks is fine, but we don't want it too chunky. Put all of your squashed strawberries into a medium sized stainless steel saucepan with your pectin. Add in 1/2 tbsp butter (this prevents the foaming later), and lemon juice.
  5. Bring the mixture to a rolling boil. Once it reaches this stage - dump all the sugar in. Yes ALL at once. Mix constantly until it is incorporated into the mixture. Return it to a rolling boil that doesn't stop while you stir. Once it reaches that point, remove from heat and skim any of the foam off the top.
  6. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladel the hot jelly into each jar until there is about 1/4 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
  7. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
  8. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
  9. After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember - don't towel them off!
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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