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Strawberry Jelly

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"Make this classic jelly in the spring when strawberries are at their peak."

List of Ingredients

â—¦ 8 pounds firm, ripe strawberries, hulled
â—¦ Cheesecloth
â—¦ 4 tablespoons Ball® Classic Pectin
â—¦ 3 â…“ cups sugar


Recipe

Rinse the strawberries under cold running water; drain. Crush the strawberries, one layer at a time, with a potato masher, in a 6-quart stainless steel or enameled Dutch oven. Bring to a boil. Cover; reduce heat, and simmer 5 minutes.

Pour the strawberries through a mesh strainer lined with three layers of dampened cheesecloth into a bowl. Let drain 2 to 4 hours or until the juice measures 3 cups. (To avoid cloudy jelly, do not press or squeeze the strawberries.)

Combine the strawberry juice and the pectin in a 6-quart stainless steel or enameled Dutch oven. Bring the mixture to a rolling boil that cannot be stirred down, over high, stirring constantly. Add the sugar, stirring to dissolve. Return to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.

Ladle the hot jelly into a hot jar, leaving ¼ inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling-water canner. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 4 (½-pint) jars