STRAWBERRIES JELLY RECIPES

Steps:

• Combine strawberries and water in a flat-bottomed kettle; crush berries. Cover and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring frequently. Strain berries through a damp jelly bag, reserving 3 3/4 cups juice. Discard pulp.
• Combine reserved juice, lemon juice, and sugar in kettle. Bring to a rolling boil, stirring constantly. Add liquid pectin, and return to a boil. Boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
• Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

Steps:

• Wash and hull the strawberries, and place them in a saucepan with a splash of water and lemon juice (if using). Mash with a potato masher and simmer over medium heat for about 10 minutes until they've released their juices.
• Strain the strawberry pulp through a jelly bag or dampened cheesecloth for at least 2 hours, preferably longer for a better yield.
• It takes roughly 4 pounds of strawberries to make the 4 cups of juice needed for this recipe. If you're a bit short for any reason, add water or fruit juice.
• Bring the juice to a boil on the stovetop and add the powdered pectin. (Don't add the sugar yet.) Return the mixture to a boil, stirring frequently to distribute the pectin, and boil hard for about a minute.
• Add the sugar, and return to a boil. (This is important, don't add the sugar until last or the strawberry jelly may not set.)
• Boil hard for about 1 minute, and then pour into prepared canning jars leaving 1/4 inch headspace.
• Store in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to stand in the canner for an additional 5 minutes before removing them to cool.
• Check seals and store any unsealed jars in the refrigerator for immediate use.