Making homemade strawberry jelly lets us preserve summer strawberries in small half-pint jars that can be opened all winter long, whenever we need a reminder that summer will come again.
Strawberry jelly is best served on a warm baguette with unsalted butter, but we eat it in other ways too. During the winter when fresh homegrown berries are scarce, a dollop of strawberry jelly is super in plain Greek yogurt.
Strawberry jelly also helps sweeten salad dressings, just add a tablespoon to a simple oil and vinegar dressing to add a little something extra to the salad.
A good rule of thumb when canning is to get as many things (pots, pans, lids, jars, etc.) set up before you start. It makes everything easier when you’re working with hot liquids.
Prep Time: 60 minutes
Cooking Time: 60 minutes
Servings: 22 1/2 pint jars
Sterilize the jars and lids in the dishwasher or oven, place on a cookie sheet. Place lids and rings in a pot of boiling water.
Quickly rinse strawberries and then hull them. Mash the strawberries in a food processor or by hand. This will produce approximately 10 cups of of pulp.
Place strawberries, sugar and lemon in a 10 quart pot, on a medium flame. Stir frequently so all ingredients are mixed together.
When the mixture comes to a rolling boil, skim the foam off the top. Add two pouches of liquid pectin and bring to a rolling boil.
Ladle the hot strawberries into the jars leaving a 1/2 inch of space at the top. Place the lids and rings on each jar.
Fill a canning pot half way with water and bring to a boil. If you only have one pot clean the 10 quart pot and fill the pot halfway with water and bring to a boil.
Fill the pot with jars and let boil for ten minutes, remove from the water, and place back on the cookie sheet. Continue processing the remaining jars.
Let the strawberry jelly sit without touching it for 24 hours then store in a cool, dark place.