Strawberry Jelly Recipe

Strawberry Jelly Recipe

Strawberry jelly needs no introduction. A smooth, soft, transparent, and delicious product of strawberry extract is a flavourful melt-in-your-mouth product. It can be made from both the standard summer-bearing strawberry variety as well as the ever-bearing ones. The firm texture of strawberry jams and jellies is possible due to a particular substance called pectin.

What are Pectin and It’s Use?

It’s essential to understand this natural ingredient because that is what gives the jelly its jelly texture. Pectin is a naturally occurring substance in fruits that helps the jams, jellies, and preserves “set.” Though available naturally, it is also available over the counter after artificial production. Natural pectin takes a long time to cook, so commercially available pectin is preferred as it reduces the cooking time considerably. That’s all we need to know about pectin.

Benefits of Homemade Strawberry Jelly

When you can buy it off the shelf, why make efforts to make it at home and put it in additional steps? Let us answer that

  • 100% natural – At home, you can control the quality of all the ingredients apart from the fact that you use everything natural. So you have a product that’s 100% safe, 100% natural, retaining all its nourishment, zero preservatives, and with no added color or flavors.
  • Low sugar – Since you use naturally ripe strawberries, there is no need to add sugar. You can let the natural sweetness of strawberries do the job and reduce the harmful effects of sugar, which are very high in commercial products.
  • Simple and easy recipe – It just takes a few minutes to make the jelly, and the best part is it’s ready before you can hop to the store and buy one for yourself. The recipe is so simple; you will wonder why people even buy the product. Storage is even more straightforward after sterilization, and it will last you weeks to months easily.
homemade strawberry jelly
Homemade strawberry jelly @Pinterest

How to Make Strawberry Jelly

Ingredients

  • Fresh Strawberries – 6 cups or 900 grams
  • Lemon juice – 1 tablespoon
  • Pectin – 4 tablespoon
  • Sugar – 2½ cups or 500 grams
  • Salt – ¼ teaspoon optional

Details

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Difficulty: Medium  
  • Diet: GF, NF, Eggless, Vegetarian

Instructions

  1. Clean the strawberries and rinse them 3-4 times in a bowl under running water to remove dirt and mud. Then, strain the water completely and clean them with a paper or cloth towel. Retain only the entirely red, plump, and soft strawberries. Remove any damaged or discolored ones as they will affect the final taste.
  2. Hull all the strawberries to remove the leaf and cut away the stem. The stem has no taste and needs to be discarded; otherwise, the final taste will be affected.
  3. Take a food processor or blender and blend all the strawberries to an excellent and smooth paste. Suppose they are too much for the blender, process in batches. The final result should look like a puree. Ensure the blender or food processor is not overloaded, else it will struggle to make a puree.
  4. Pass this strawberry puree through a sieve or some mesh. We need to strain out only the juice and filter out the fiber and seeds. So do not strain too hard. You can throw away the seeds and fruit fiber, which has a taste of its own and so must be filtered and discarded. When the strawberry has been pureed perfectly, the fiber will separate easily in the mesh. Retaining the fiber will also make the jelly less transparent and less jelly-like.
  5. Place a saucepan over medium-high and pour the strawberry puree. Let this come to a boil. In the meanwhile, add the sugar, salt, pectin powder, and lemon juice.
  6. As it comes to a slow boil, keep stirring the contents. Not mixing will cause lumps which you want to avoid. Avoid a very high heat which will burn the content.
  7. Once the mixture comes to a boil, let it boil for 2 -3 minutes on medium-high. Then lower the heat so that the potion simmer and sit for another 5 – 6 minutes. If you see any foam, skim it. Else it will affect the transparency of the jelly in the end.
  8. By the end of this boiling, the jelly should have reduced and become slightly thicker consistency. Check with a spatula or wooden spoon.
  9. Once the desired consistency has been achieved, take the heat off and let it cool for 2 to 3 minutes. Once cooled, pour the jelly into storage jars that have been sterilized. Ensure you leave 1/4th inch space at the top, use a piece of wax paper on top as the air seal and close the lid. The jelly is now ready.
shaped strawberry jelly
Shaped strawberry jelly @Pinterest

Tips and variations

  • Choosing good strawberries is the key to success. Choose the ripest ones, the ones which are dark red, and those which are soft. These are the perfect ones to use.
  • Like other fruits and vegetables, strawberries are sensitive to soaking over long periods. So avoid soaking at all costs. Soaking will increase the water content, and you will have to boil them for much longer to reduce the moisture.
  • Sweetener – use less sugar as far as possible as the strawberries are themselves quite sweet. Also, you can add honey or cinnamon to get a slightly different sweet taste.
  • Fresh Lemon juice – Always use fresh lemon juice as commercially available ones contain preservatives.
  • Try the jelly recipe with some other fruits. The basic recipe is always to crush the ripe fruits, boil them, and strain them to remove solids. Once you try the jelly with different fruits, you’ll see which one you like the most.

Check out more strawberry recipes:

panna cotta with strawberry jelly
Panna Cotta with strawberry jelly @Pinterest

Strawberry Jelly Storage

  • Canned products like jelly will easily last you up to a year or even longer if stored in a cool, dry place.
  • Non-canned jelly stored at room temperature will last you a month if stored in a cool, dry place.
  • Jelly will easily last 4 – 6 months in the fridge.

That’s it; the strawberry jelly is now ready. Use it by itself or top it over bread, pancakes, pudding, etc., to make the base dish even more exciting. It’s a highly healthy and easy-to-make recipe. I hope you found the information helpful. Cheers and Happy Cooking!

Jillian Noon

Hi, I am Jillian Noon, the owner of this beautiful cooking blog. I create this blog to share my passion for cooking and other kitchen & food tips. I hope you will enjoy it!

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