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

Ingredients

• 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

Instructions

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.