Monday, October 10, 2016

Strawberry Jelly



1/2 tsp butter
4-1/2 cup  sugar
1 box Sure-Jell
5 cups of crushed strawberries
Colondar
Cheesecloth
Steriled jelly jars

  • Sterilize your jars & lids in boiling water.
  • Stem and crush strawberries.
  • In a colander, drap three layers of cheesecloth over it. Place the colander in a large bowl.
  • Pour the fruit into the cheesecloth.Tie it shut. Allow the berries to strain until the dripping has stopped. Press gently to extract the remaining juice.
  • Measure out 3-3/4 cup of juice. Pour this into a saucepan.
  • Stir in the box of Surejell.
  • Add butter (This helps to reduce foaming)
  • Over high heat, bring the mixture to a full rolling boil. This is a boil that does  not stop bubbling when stirred.
  • Stir in sugar. Return to a full rolling boil. Stir contantly. Allow to boil for a full minute.
  • Remove from heat. Skim off any foam.



  • Ladle into sterilized jars, filling within 1/4 of an inch from the top.
  • Don't forget to wipe off the rims of the jars and the threads.
  • Tightly screw on the 2-piece lid and band.
  • Place in water-bath, making sure that the jars are completely covered with 1-2 inches of water.
  • Cover and bring to a boil. Process for 5 minutes.
  • Remove from waterbath. Allow to cool. I usualy place mine on a kitchen towel.
  • Don't forget to check the seal before putting away, if the jar has not sealed, refrigerate and use first.



Top Image is the courtesy of sriharun at FreeDigitalPhotos.net

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