Homemade strawberry jelly is so simple to make, and this recipe is delicious. You can make it from scratch using just a few simple ingredients and tools.
If your strawberry plant has produced more fruit than you can eat, or you find a good deal on them in bulk at the grocery store, then it’s time to try this recipe for making your own jelly.
Below, I’ll show you how to do it with easy steps so you can make your own at home. Nothing’s better than enjoying strawberry jelly on warm toast in the morning.
Best Types Of Strawberries For Homemade Jelly
Most strawberries work well for this jelly recipe. However, Earliglow is a great variety to use because they have a sweeter flavor.
Regardless of what kind you choose, ensure they are ripe, fully red, and nice and plump for the best flavor.
Strawberry Jelly Vs. Strawberry Jam
The main differences between strawberry jelly and strawberry jam are the texture and the processing steps.
Jelly is made from straining the juice. It doesn’t contain any fruit pieces, so the texture is smooth with a gelatin consistency.
Jam is made using the fruit, which is either chopped, crushed, or pureed. The consistency is looser, and it has more texture because of the addition of fruit chunks. Get my strawberry jam recipe here.
How To Make Strawberry Jelly
This homemade strawberry jelly recipe is so refreshing and versatile. You could eat it right after making it, keep it in the fridge, or can it for later use.
It tastes delicious on toast, spread onto a peanut butter sandwich, or topped on a batch of freshly baked waffles. Or you could add it to your favorite desserts, such as cheesecake or ice cream.
With a few simple ingredients and common kitchen tools, you will be on your way to making your own in no time.
Strawberry Jelly Recipe Ingredients
I created this simple strawberry jelly recipe to be easy to assemble using only 3 common ingredients. Here’s what you’ll need to make it.
- Strawberries – This is the star ingredient for the recipe. Choose fresh, ripe strawberries that are plump and vibrant red in color for the best results.
- Sugar – This adds extra sweetness and enhances the natural flavors of the fruits. It also interacts and gels with the pectin, which enhances the strength and consistency of your jelly.
- Pectin – This helps to create the thick jelly consistency we’re after. In this recipe we used regular powdered pectin, but you could substitute for one with no sugar added if you’d like.
Tools & Equipment Needed
Below is a list of all the items you’ll need to make this strawberry jelly recipe. Gather everything before you start to simplify the process.
Tips For Making Strawberry Jelly
Below are a few tips to help you be successful in making your own strawberry jelly.
- Keep in mind that your strawberry jelly needs to boil fast because if you do it too slowly, it risks destroying the pectin and affecting how your jelly forms.
- Be sure to test the thickness using a cold metal spoon. You’ll know it’s thick enough when it falls slowly from the spoon. If it’s not thick enough, keep simmering it until it is.
Preparing Strawberries For Making Jelly
Before you begin making your strawberry jelly, rinse the fruits to remove any dirt and debris. Then hull them to remove the green top.
Make sure to cut off any parts that are white, discolored, or bruised, as these can alter the flavor in a negative way.
Then you’ll need to cook them and mash them up to release the juices. After the cooking time is done, you’ll strain out the strawberry flesh and fruit pieces so all that’s left for making your jelly is the juice.
Can You Make Strawberry Jelly Without Added Pectin?
No, you can’t make strawberry jelly without added pectin. They are naturally a moderate to low pectin fruit, especially when ripe.
So, for the juices to properly gel and thicken into jelly, you’ll need to add pectin.
Can You Make Low Sugar Strawberry Jelly?
You can make low sugar strawberry jelly by modifying my recipe if you want to. But you need to add some sugar to offset the bitter flavor of the pectin, and also gel with it to thicken the texture.
You can try replacing the sugar with the same amount of stevia, or a ½ cup less if it’s too sweet. If you do that, then use only 3 tablespoons of low sugar pectin rather than the regular kind.
You can also try reducing the amount of sugar to 3 cups and adding 1 cup of honey.
Can You Can Strawberry Jelly?
Yes, you can can this strawberry jelly recipe if you’d like. Since the fruits are naturally acidic, it’s safe to use the water bath method for canning.
Simply clean and prepare your jars, then fill your water bath canner and bring it to a boil.
Fill the hot jars with hot strawberry jelly, leaving ¼” of headspace, and fasten the lids and bands on top.
Process the jars for 10 minutes in the boiling water bath, adjusting the time for altitude if necessary.
How To Store Strawberry Jelly
Keep your jars of freshly made strawberry jelly in the fridge, or enjoy it right away. You could also freeze it.
If you chose to process yours in a boiling water bath, you can store the sealed jars in a cool, dark location, like a pantry or cupboard.
How Long Does Strawberry Jelly Last?
Your homemade strawberry jelly will last for 3 weeks in the refrigerator, or up to 6 months in the freezer.
Sealed jars will stay good for 12 months in the pantry. Make sure to always check that the lid is still sealed tightly before eating it.
Related Post: How To Can Strawberries The Right Way
FAQs
Below are my answers to some of the most common questions I get asked about making strawberry jelly.
Why isn’t my strawberry jelly setting?
There are two common issues that can keep your strawberry jelly from setting: over cooking it and recipe measurement errors. It’s important to always follow the exact measurements for all of the ingredients, and make sure to cook it at the proper temperature, as too high of heat damages the pectin’s ability to gel.
Why is my strawberry jelly more like jello?
Your strawberry jelly can become more like jello if you use too much pectin in the recipe, or when you overcook it. If it becomes too thick, you can thin it out by slowly mixing in water, 2 tablespoons at a time, until it reaches the consistency you desire.
Can you use frozen strawberries for jelly?
Yes, you can use frozen strawberries to make jelly. Just be sure you allow them to fully thaw first.
How can you thicken strawberry jelly?
You can thicken your strawberry jelly by adding more pectin. I recommend using the no-sugar variety for this, to avoid adding more sugar. Start by whisking in 1 tablespoon, then test for thickness. If it’s still too thin, add 1 more tablespoon. Generally you should only need to do this once or twice to achieve the thickness you are looking for.
Making your own homemade strawberry jelly is so easy using this simple recipe. Before you know it, you’ll have jars ready to enjoy anytime you find yourself craving it.
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More Garden Fresh Recipes
Share your tips for making strawberry jelly or your favorite recipe in the comments section below.
Recipe & Instructions
Yield: 4 pints
How To Make Strawberry Jelly
This strawberry jelly recipe is easy to make, delicious, and is perfectly sweet. It is great on your toast, added to yogurt, or your favorite desserts.
Prep Time
30 minutes
Cook Time
10 minutes
Additional Time
2 hours
Total Time
2 hours 40 minutes
Instructions
- Wash the strawberries – Rinse the strawberries, hull them, and remove any blemishes or soft spots. Discard any that are white or unripe. Place a metal spoon into the freezer, you’ll need this later.
- Cook and mash them – Add the strawberries into a large stockpot and add 4 cups of water. Then, bring it to a boil over medium-high heat, stirring frequently and using your potato masher to break up the fruits as they cook. Once it’s boiling, reduce the heat and simmer for about 10 minutes.
- Strain the fruit – Use either a jelly strainer or a fine colander lined with a double-thick layer of cheesecloth to strain the juice. Allow the liquid to drain completely from the fruit, which takes about 2 hours. You can squeeze gently if needed to assist the process.
- Make the jelly – Place the strawberry juice into a pot and bring it to a boil. Add the powdered pectin and use your whisk to mix it until the pectin is fully dissolved.
- Thicken the strawberry jelly – Boil the mixture for 1 minute, then add the sugar. Stir continuously until the granules have dissolved, then boil it for 1-2 more minutes.
- Test the thickness – Use your frozen spoon to scoop out a small amount of the jelly. If it slips off the spoon slowly as it warms, then it’s thick enough. If it’s not thick enough, simmer it for another minute and check again.
- Enjoy or store for later – You can either eat your jelly right away while it’s still warm, or fill the jars to store it for later use. Allow it to cool on the counter completely before storing in the fridge or freezer.
Notes
- No-sugar pectin, honey, or stevia are all low-sugar options that you can experiment with to see which flavor you prefer.
- If your jelly gets too stiff, you can thin it by gradually mixing in water 2 tablespoons at a time until it reaches the desired consistency.
- If your jelly is too thin, whisk in 1 tablespoon of no-sugar pectin at a time until it thickens.
Nutrition Information:
Yield:
64
Serving Size:
2 Tablespoons
Amount Per Serving:
Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 0g
Amy Andrychowicz
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