If you have never tasted homemade Strawberry Jelly, you're missing out. There is no comparison between homemade and store-bought. Taste the difference for yourself.
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.
Feature Image is the courtesy of sriharun at FreeDigitalPhotos.net
The following is a sponsored post/ad
No comments:
Post a Comment