Strawberry Jelly Recipe

This is a straightforward homemade version of strawberry jelly — it’s smooth, sweet, and sets up beautifully without any drama. Great for toast, layering in cakes, or spooning onto warm biscuits when you’re half-awake and just want something good.

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Quick Summary

• Prep time: 20 mins
• Cook time: 5 mins
• Flavor: fruity, smooth, classic berry
• Great for: breakfasts, desserts, filling pastries

Why I Like This Recipe

This one came out of me not wanting to toss overripe strawberries again. It’s a freezer jelly, so you don’t have to mess with canning. Honestly, it’s done before you realize it — 25 minutes start to finish, and it actually tastes like strawberries, not just sugar.

Ingredients

• 2 cups crushed strawberries (from ~4 heaping cups fresh)
• 4 cups sugar
• 1.75 oz package fruit pectin (like SureJell)
• ¾ cup water

How To Make Strawberry Jelly

1. Prep your jars: You’ll need enough to hold 5 cups. Rinse and set aside.
2. Crush the berries: Wash and hull about 4 cups of strawberries. Blend or pulse until you’ve got 2 cups of crushed fruit — not purée, just mashed.
3. Mix with sugar: In a big bowl, stir together the crushed strawberries and sugar. Let it hang out for 10 minutes. Stir it a couple times.
4. Boil the pectin: In a small pot, whisk the pectin into the water. Crank the heat, bring to a boil, and stir non-stop. Once boiling, keep going for 1 full minute, then take it off the heat.
5. Combine: Pour the hot pectin into your fruit-sugar bowl. Stir until the sugar’s dissolved (no crunch left).
6. Jar it: Carefully fill the jars, leaving about ½ inch of space at the top.
7. Let it set: Leave the jars out on the counter for about 24 hours, then pop them in the freezer.

Tips for Success

• Don’t skip the sit time with the sugar — it helps everything dissolve later.
• Use a big enough bowl. This stuff bubbles up a bit when you stir in the hot pectin.
• Blend but don’t liquify the berries — texture matters here.
• Label the jars with a date if you’re forgetful like me.
• Leave space in the jars for expansion in the freezer. Trust.

Storage and Reheating

• Fridge: Keeps for about 3 weeks once opened.
• Freezer: Up to a year. Thaw in the fridge overnight when you’re ready to use it.
• No reheating needed. Spoon it straight from the jar.

Frequently Asked Questions

• Can I use less sugar?
  Not with this method. Jelly needs that sugar to set right.
• Can I use frozen strawberries?
  Yeah, just thaw and drain them first. You still need about 2 cups crushed.
• Is this shelf-stable?
  Nope — it’s a freezer jelly. You’ll want to store it cold.
• What if it doesn’t set?
  Give it the full 24 hours. If it’s still runny, stir it into yogurt or oatmeal. Still good.
• Do I need special jars?
  Nah. Just clean ones with lids. Mason jars work great, but reuse what you have.

Common Mistakes and How to Dodge Them

• Skipping the sugar wait: You’ll end up with grainy jelly. Let it sit the full 10 minutes.
• Not boiling the pectin long enough: It needs that full minute or it won’t activate right. Time it.
• Pouring too full: Leave headspace or you’ll have jelly all over your freezer.
• Using overly ripe fruit: You want ripe, not mushy. If it’s already fermenting, toss it.
• Overblending: You’re making jelly, not a smoothie. Keep it chunky-ish.

Nutrition Facts (Per 1 tbsp)

• Calories: 50 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 0 mg
• Potassium: 15 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 0.2 g
• Sugars: 12 g
• Protein: 0 g