Mamas Strawberry Jelly Recipes

STRAWBERRY JELLY

Steps:

• Wash and hull the strawberries, and place them in a saucepan with a splash of water and lemon juice (if using). Mash with a potato masher and simmer over medium heat for about 10 minutes until they've released their juices.
• Strain the strawberry pulp through a jelly bag or dampened cheesecloth for at least 2 hours, preferably longer for a better yield.
• It takes roughly 4 pounds of strawberries to make the 4 cups of juice needed for this recipe. If you're a bit short for any reason, add water or fruit juice.
• Bring the juice to a boil on the stovetop and add the powdered pectin. (Don't add the sugar yet.) Return the mixture to a boil, stirring frequently to distribute the pectin, and boil hard for about a minute.
• Add the sugar, and return to a boil. (This is important, don't add the sugar until last or the strawberry jelly may not set.)
• Boil hard for about 1 minute, and then pour into prepared canning jars leaving 1/4 inch headspace.
• Store in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to stand in the canner for an additional 5 minutes before removing them to cool.
• Check seals and store any unsealed jars in the refrigerator for immediate use.

MAMA'S STRAWBERRY JELLY

Steps:

• 1. Wash and remove caps from berries.
• 2. Crush berries and simmer for 15 minutes or so, covered, stirring occasionally.
• 3. Strain juice through several layers of cheesecloth.
• 4. Measure sugar; set aside.
• 5. Stir pectin into prepared juice in a medium size pan. Bring to a full boil over high heat.
• 6. Add sugar and return to a full rolling boil.
• 7. Boil hard for 1 minute, stirring constantly. Remove from heat, carefully ladle into hot, sterilized jars and seal (process if desired). Store in a cool, dry place.