Strawberry Jelly: Recipe

🍓 Homemade Strawberry Jelly (Beginner‑friendly because it is all new to me!)


Making homemade strawberry jelly is a lot easier than most people think, and this beginner‑friendly recipe is perfect if you’ve never tried canning or jelly making before. With just a few simple ingredients and a straightforward, step‑by‑step process, you can create a smooth, sweet jelly that tastes better than anything store‑bought. This recipe doesn’t require any special skills or complicated equipment, which makes it ideal for new cooks, busy families, or anyone who wants a quick, no‑fail strawberry jelly they can use on toast, biscuits, desserts, or even as a homemade gift. If you’re looking for an easy, reliable jelly recipe that turns out perfectly every time, this one is a great place to start.


Let's get right into it!


Ingredients

• 2 pounds fresh strawberries

• 2 cups granulated sugar

• 1–2 tablespoons lemon juice (fresh or bottled)

**Basically, it is one for one, one cup of sugar for one pound of strawberries. For larger batches, 4 pounds of strawberries with 4 cups of sugar. 


Step 1: Prep the Strawberries

• Rinse the strawberries.

• Pull off the green leafy tops and cut out the little white core if it’s tough.

• Slice the strawberries into halves or quarters.

Note: Do No smash yet! The fun will come later


Step 2: Combine Everything in a Pot

Add all three to a medium pot then give it a quick stir to coat all the strawberries.


Step 3: Heat and THEN Smash

Place the pot over medium heat.

After about 3 to 5 minutes, the strawberries should start releasing juice.

This is the perfect moment to start smashing the strawberries.

I used a weird potato masher but use what you have!


Step 4: Cook Until Thickened

Let the mixture bubble gently for 15 to 25 minutes, stirring every few minutes.

You’re looking for bubbles that look thick and foamy with a texture that slowly drips off a spoon rather than running like water. 


Step 5: Test for Doneness

Scoop a little jelly onto a spoon and let it cool for 10 seconds, then tip the spoon. 

• If it runs like syrup → keep cooking

• If it falls in slow, thick drops → it’s ready


Step 6: Jar and Cool

Turn off the heat, let the jelly cool for like 10 or 15 minutes. Pour into a clean jar and put the lid on while it’s still warm. Let it finish cooling on the counter then refrigerate once it reaches room temperature.


Fresh refrigerator jelly lasts about 2–3 weeks.



          




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