Strawberry Jelly Recipe

Wash and Hull

Rinse the strawberries under cool running water. Hull and discard the caps, then chop the strawberries into roughly 1/2-inch pieces so they break down evenly when cooking.

Cook Strawberries

Place the chopped strawberries and 1/4 cup of the water into a heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until strawberries begin to break down and release juices, about 6–8 minutes.

Mash and Measure

Use a potato masher or the back of a spoon to mash the strawberries in the pan to your desired texture (smooth for clear jelly or slightly chunky for a more textured spread). Measure the cooked fruit; you should have about 2 to 2 1/2 cups of softened fruit and juice. Stir in the lemon juice.

Prep Pectin

In a small bowl, combine the powdered pectin with the remaining 3/4 cup water and whisk until smooth and lump-free. This helps prevent pectin clumping when added to the hot fruit.

Bring Fruit to Boil

Return the saucepan with the mashed strawberries to medium-high heat and bring to a full rolling boil (a boil that does not stop bubbling when stirred).

Add Pectin

Quickly whisk the rehydrated pectin mixture into the boiling fruit. Stir constantly for about 1 minute to fully incorporate.

Add Sugar

Immediately add the granulated sugar all at once to the boiling fruit-pectin mixture. Stir vigorously to dissolve the sugar and return to a full rolling boil. Keep stirring to prevent scorching.

Boil to Gel Point

Boil the mixture at a full rolling boil for 1 minute (timed once the mixture reaches the full boil again). If foam forms, skim it off with a spoon. Stir in the butter (if using) and a pinch of salt to reduce foam and round flavors.

Gel Test

To test for set, place a small chilled plate in the freezer before you start cooking. After the 1-minute boil, spoon 1/2 teaspoon of jelly onto the cold plate and tilt it after 1–2 minutes; if it wrinkles and holds shape, it’s set. If not, boil for an additional 30 seconds and test again.

Sterilize Jars

While cooking, prepare jars and lids by washing them in hot soapy water and then placing jars in a pot of simmering water for 10 minutes or running them through a hot dishwasher cycle. Keep jars hot until ready to fill to prevent cracking.

Fill Jars

Using a canning funnel and ladle, pour the hot jelly into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims with a clean damp cloth to remove any sticky residue. Place lids and screw bands on fingertip-tight.

Process or Cool

For shelf-stable storage, process jars in a boiling water bath for 10 minutes (adjust time for altitude). Alternatively, skip the water bath and refrigerate the jars once cool; they will keep 2–3 weeks refrigerated. If water-bath processed, remove jars and let cool undisturbed for 12–24 hours.

Store

Check seals after cooling (center of lid should be concave and not pop). Label jars with date. Refrigerated (unprocessed) jelly: 2–3 weeks. Processed and sealed jars: up to 12 months in a cool, dark place.