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Strawberry jelly (with liquid or powdered pectin) — NCHFP
Ingredients
- 4 cups strawberry juice (about 3 quart boxes berries)
- 7 1/2 cups sugar
- 2 pouches liquid pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare juice. Sort and wash fully ripe berries; remove any stems or caps. Crush berries and extract juice. To make jelly. Measure juice into a kettle. Stir in sugar.
- Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
- Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Strawberry Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 8–9 half-pints.
Tested source
Preparation timeline
Crush strawberries and extract juice; measure juice and sugar; bring to a rolling boil; add liquid pectin; boil hard 1 minute; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jelly bag, jar lifter, funnel, and preserving kettle.
Visual method guide
- Prepare and measure ingredients exactly.
- Complete the tested cooking or fermentation stage.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use the exact strawberry-juice, sugar, and liquid-pectin quantities. Do not interchange pectin forms without the matching tested formula.
About this recipe
A clear jewel-red strawberry jelly made from extracted juice and liquid pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Remove caps before crushing berries and extracting juice.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Serve with toast, biscuits, cheese, pastries, or desserts.
FAQ
How is this different from strawberry jam? Jelly uses strained juice; jam retains crushed fruit.
Recipe context and comparison
This card uses liquid pectin and should not be converted measure-for-measure to powdered pectin.
Troubleshooting
Achieve a full rolling boil before adding pectin and again afterward; time the hard boil precisely.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: