Here’s a basic recipe for making strawberry jelly:
Ingredients:
- 2 pounds (about 900 grams) of fresh strawberries
- 4 cups (800 grams) of granulated sugar
- 1/4 cup (60 milliliters) of fresh lemon juice
- 1 package (about 1.75 ounces or 49 grams) of powdered fruit pectin
- Water
Instructions:
- Prepare the Strawberries: Rinse the strawberries under cold water and remove the stems. Cut the strawberries into small pieces.
- Crush the Strawberries: Place the chopped strawberries in a large pot and use a potato masher or fork to crush them until they are mashed.
- Cook the Strawberries: Place the pot of crushed strawberries over medium-high heat. Stir in the lemon juice and bring the mixture to a boil, stirring constantly.
- Add Sugar: Once the mixture is boiling, stir in the sugar until it dissolves completely.
- Add Pectin: In a separate bowl, mix the powdered fruit pectin with a little bit of water to form a slurry. Stir this slurry into the boiling strawberry mixture, making sure it’s well incorporated.
- Boil and Stir: Allow the strawberry mixture to return to a boil and let it boil for 1-2 minutes, stirring constantly to prevent scorching.
- Test for Doneness: To check if the jelly is ready, you can perform a spoon test. Dip a cool metal spoon into the hot jelly mixture and let it cool for a moment. If the jelly drips off the spoon in a thick sheet or forms a jelly-like consistency, it’s ready. If it’s still too runny, continue boiling for another minute or so and test again.
- Jar the Jelly: Once the jelly reaches the desired consistency, remove it from the heat. Skim off any foam that may have formed on the surface.
- Fill Jars: Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top of each jar.
- Seal Jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process Jars: Process the filled jars in a boiling water bath for about 10 minutes to ensure they are properly sealed and to extend their shelf life.
- Cool and Store: After processing, remove the jars from the water bath and let them cool at room temperature. As they cool, you should hear the lids make a popping sound, indicating that they have sealed properly. Store the sealed jars in a cool, dark place for up to a year. Once opened, store the jelly in the refrigerator and consume within a few weeks.
Enjoy your homemade strawberry jelly on toast, biscuits, or as a delicious topping for desserts!
