Cracker Barrel Strawberry Jelly Recipe is an American freezer preserve made with crushed fresh strawberries, caster sugar, powdered fruit pectin, and water stirred together uncooked and left to set at room temperature before freezing.
The first time I made this, I didn’t measure the crushed strawberries exactly and used whatever came out of the blender. The jelly never set properly because the ratio was off. Now I always measure exactly 2 cups and it works every time.
Don’t reduce the sugar thinking you’ll make it healthier. The full amount is what makes the pectin set properly. Cut it down and you’ll end up with strawberry sauce instead of jelly.
Jump to RecipeCracker Barrel Strawberry Jelly Recipe Ingredients
- 450g (1lb) crushed strawberries (start with about 900g whole, fresh strawberries)
- 800g (1¾lb) caster sugar (do not reduce the amount or it won’t set)
- 1 packet (50g/1.75oz) powdered fruit pectin (such as Sure-Jell)
- 180ml (6fl oz) water
How To Make Cracker Barrel Strawberry Jelly Recipe
- Prep the jars: Gather enough clean plastic containers or glass jars to hold about 1.2 litres of jelly. Wash them thoroughly with warm soapy water and dry them completely. Set them aside on a clean tea towel.
- Process the fruit: Wash the strawberries and remove the green stems. Put them in a blender or food processor and pulse gently to crush the berries. You want textured pulp with small chunks of fruit, not a completely smooth purée. Pour the crushed fruit into a measuring jug to make sure you have exactly 450g. If you have too much or too little, the chemistry will be off and the jelly won’t set.
- Macerate: Put the crushed strawberries and the caster sugar into a large mixing bowl. Stir well to combine. Let this mixture sit for 10 minutes, stirring occasionally. This lets the sugar draw out the juices and begin to dissolve into a syrupy consistency.
- Activate the pectin: Whisk together the fruit pectin powder and the water in a small saucepan. Place over high heat and bring to a full rolling boil (a boil that doesn’t stop bubbling when you stir it). Boil hard for exactly 1 minute, stirring constantly to stop it clumping or burning.
- Combine: Take the pectin mixture off the heat and pour it immediately into the bowl with the strawberry-sugar mixture. Stir vigorously and constantly for about 3 minutes. Make sure every grain of sugar is completely dissolved and the pectin is evenly distributed.
- Fill: Carefully ladle the bright red jelly into your prepared jars. Leave about 1cm of space at the top of each jar to allow for expansion when freezing. Wipe the rims clean with a damp cloth and screw the lids on tight.
- Set: Leave the jars sitting on the counter at room temperature for 24 hours. During this time, the pectin will gel and the mixture will set into soft, spreadable jelly.
Recipe Tips
Measure the crushed strawberries exactly. Too much or too little throws off the sugar-to-fruit ratio and the jelly won’t set. Use a measuring jug and aim for exactly 450g.
Don’t reduce the sugar. The full amount is what makes the pectin work. Cut it down and you’ll end up with runny sauce instead of firm jelly.
Boil the pectin for exactly 1 minute. Less time and it won’t activate properly. More time and it can break down and lose its setting power.
Stir constantly when combining. The pectin needs to distribute evenly through the mixture. Stop stirring too early and you’ll get pockets of thick jelly and pockets of thin syrup.
Leave headspace in the jars. The jelly expands slightly when it freezes. Filling the jars to the top can cause them to crack.
Wait the full 24 hours before checking. The jelly needs time to set properly at room temperature. Testing it too early gives you a false reading.
What To Serve With Strawberry Jelly
This works well spread on hot buttered toast or fresh scones. The bright strawberry flavour doesn’t need anything else competing with it.
It also fits into thumbprint biscuits or layered cakes as a filling. The soft-set texture spreads easily without tearing delicate cake layers.
How To Store Strawberry Jelly
Fridge
Once set, keep unopened jars in the fridge for up to 3 weeks. Once opened, use within 10 days. The jelly stays soft and spreadable straight from the fridge.
Reheat
Do not reheat. This jelly is meant to be served cold or at room temperature. Heating it breaks down the pectin and turns it back into liquid.
Freeze
Once set, transfer the jars to the freezer and store for up to 1 year. Defrost overnight in the fridge before using. The texture stays the same after freezing.
Cracker Barrel Strawberry Jelly Recipe Nutrition Facts
Per serving (1 of 40, about 2 tbsp):
- Calories: 90 kcal
- Protein: 0g
- Fat: 0g
- Carbohydrates: 23g
- Sugar: 22g
- Sodium: 0mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but defrost them completely first and measure exactly 450g of crushed fruit including the liquid they release. Frozen berries work but the colour won’t be quite as bright.
The jelly won’t set properly. The sugar is part of what makes the pectin work. Cut it down and you’ll end up with runny strawberry sauce.
Time it for exactly 1 minute of hard boiling. Set a timer. The boil should be so vigorous that it doesn’t stop bubbling when you stir it.
Cracker Barrel Strawberry Jelly Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy40
servings20
minutes5
minutes90
kcalNo-cook freezer strawberry jelly made with crushed fresh berries, sugar, and pectin that sets at room temperature for bright, fresh fruit flavour.
Ingredients
450g crushed strawberries (start with about 900g whole, fresh strawberries)
800g caster sugar (do not reduce)
1 packet (50g) powdered fruit pectin
180ml water
Directions
- Wash and dry enough clean jars to hold about 1.2 litres of jelly. Set aside on a clean tea towel.
- Wash strawberries and remove green stems. Pulse gently in a blender or food processor to crush into textured pulp with small chunks, not smooth purée. Measure exactly 450g crushed fruit.
- Combine crushed strawberries and caster sugar in a large bowl. Stir well and let sit 10 minutes, stirring occasionally, until sugar begins to dissolve.
- Whisk pectin powder and water in a small saucepan. Bring to a full rolling boil over high heat. Boil hard for exactly 1 minute, stirring constantly.
- Remove pectin from heat and pour immediately into strawberry-sugar mixture. Stir vigorously and constantly for 3 minutes until every grain of sugar is dissolved and pectin is evenly distributed.
- Ladle jelly into prepared jars, leaving 1cm headspace at the top. Wipe rims clean and screw lids on tight.
- Leave jars at room temperature for 24 hours to set. Pectin will gel and mixture will set into soft, spreadable jelly.
