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Strawberry Jelly

Recipe by Jennifer Noble, Granville, Ohio
First place and Best of Show, Jellies (Berry), 2019

Baking temperature: n/a
Baking time: n/a
Yield: 6 cups

  • 3 ¾ cups prepared juice (about 4 quarts of fully ripe strawberries)
  • ½ tsp butter or margarine
  • 1 box SURE-JELL Fruit Pectin
  • 4 ½ cups sugar
  1. Stem and crush strawberries thoroughly, one layer at a time.
  2. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth and tie it closed. Hang and let drip into bowl until dripping stops. Press gently.
  3. Measure exactly 3 ¾ cups prepared juice into 6 or 8 quart saucepot.
  4. Stir pectin into juice in saucepot.
  5. Add butter to reduce foaming.
  6. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
  7. Stir in sugar.
  8. Return to full rolling boil for exactly 1 minute, stirring constantly.
  9. Remove from heat.
  10. Skim off any foam with metal spoon.
  11. Ladle immediately into prepared jars. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly.
  12. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary).
  13. Cover, bring water to gentle boil. Process 5 minutes.
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