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Homemade Strawberry Jelly

The Starving Chef
Savor the homemade goodness with this easy strawberry jelly recipe, perfect for spreading and topping!
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 days
Total Time 2 days 1 hour
Course Jams & Jelly
Cuisine Fruit
Servings 10

Ingredients
  

Instructions
 

  • Sterilize the jars, lids, and rings by boiling them in water for at least twenty minutes. Sterilize tongs in the same way. If you prefer, you can also keep the empty jars warm by placing them in a cake tin filled with warm water. This step is optional and typically done to prevent the jars from breaking when filled with hot jelly.
  • Wash and chop the strawberries. In a large pot over medium-high heat, combine the chopped strawberries, apple cider vinegar, and sugar. Mix thoroughly to ensure the sugar is well distributed among the strawberries before adding the pectin.
  • Once you have stirred in the pectin, bring the mixture to a rolling boil, ensuring that the temperature reaches about 215°F. Monitor the temperature carefully to prevent burning or overflowing.
  • Spoon the jelly into the sterilized jars, leaving approximately 1/4 inch of space at the top to allow for expansion. Seal the jars by placing the sterilized lid on top and then screwing the ring on tightly to ensure it is airtight.
  • Prepare a water bath in a large pot, adding enough water to cover the jars by 1-2 inches. Bring the water to a boil, then process the jars for about forty-five minutes or until the seal is formed, indicated by the lid not 'popping' when pressed in the center.
  • Using the sterilized tongs, carefully remove the jars from the water bath, avoiding tilting them to ensure the seal remains intact. Place them on a towel on a flat surface and let them cool undisturbed for 24-48 hours until they are fully set.
  • Once cooled, check the seals, label your jars, and share your homemade strawberry jelly with friends, family, and co-workers. Enjoy your creation!
Keyword canning, jelly, strawberries
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