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Horizontal closeup photo of a jar of Fresh Strawberry Jelly.

Fresh Strawberry Jelly

This easy Strawberry Jelly recipe captures the fabulous flavor of fresh strawberries in a beautiful, jewel-toned condiment you'll want to enjoy on toast, biscuits, scones... everything!
Course Breakfast, Breakfast/Brunch, Jams & Jellies, Lunch
Cuisine American
Keyword Strawberry Jelly
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 80 servings
Calories 44 kcal
Author Chris Scheuer

Ingredients

For the strawberry juice:

  • 2 quarts fresh strawberries stemmed and sliced
  • 1 cup granulated sugar
  • 1 ½ cups 100% apple juice
  • ½ medium apple unpeeled, cut into 4 pieces

For the jelly:

  • 3 cups strawberry juice
  • 3 cups sugar
  • ½ teaspoon butter
  • 1 package powdered pectin (1.75 ounces or 49g) I use SURE JELL

Instructions

For the strawberry juice:

  1. Combine sliced strawberries, sugar, apple juice and the apple in a medium-large pot over medium heat. Stir until berries begin to release their juice. Bring mixture to a boil and boil for 10 minutes, stirring frequently.
  2. Drain the berry mixture through a fine strainer for 30-45 minutes until you have 3 cups of berry juice. For super clear jelly, line the strainer with several layers of wet cheesecloth. If you don’t have 3 cups of juice, add a bit of extra juice to equal exactly 3 cups.

For the jelly:

  1. Combine exactly 3 cups of strawberry juice, the pectin and the butter in a large saucepan (at least 6-quart size). Stir and bring to a boil. Boil for 1 minute, watching carefully to keep the mixture from boiling up over the top of the pot and stirring occasionally. Add the sugar and stir to combine. Bring the mixture to a full, rolling boil (that can’t be stirred down.) Boil for exactly one more minute, stirring constantly.
  2. Remove from heat and skim off any foam with a metal teaspoon. Ladle into clean jars, leaving ½ inch headspace at the top (if you’re planning to freeze the jelly as it will expand a bit in the freezer). Cover jars and allow the jars to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 9 months.
  3. Jelly can also be processed with a hot water bath at this point, using these directions.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

This recipe makes 5 cups of strawberry jelly. The number of jars will be dependant on the size of your jars.

Nutrition Facts
Fresh Strawberry Jelly
Amount Per Serving (1 tablespoon)
Calories 44 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Trans Fat 0.001g
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Cholesterol 0.1mg0%
Sodium 1mg0%
Potassium 19mg1%
Carbohydrates 11g4%
Fiber 0.2g1%
Sugar 11g12%
Protein 0.1g0%
Vitamin A 2IU0%
Vitamin C 5mg6%
Calcium 2mg0%
Iron 0.05mg0%
* Percent Daily Values are based on a 2000 calorie diet.