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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I'm addicted to coupons and every penny counts. I hope you will enjoy reading my posts and will share your success stories with me as well.

Wednesday, March 2, 2011

Making Homemade Strawberry Jelly

I grew up on homemade strawberry jelly.  Smucker's, what was that?  There's nothing like the smell of walking in a kitchen right after a batch of jelly has been made.  Yummy goodness!  And then to have fresh homemade sourdough bread to spread the jelly on...absolute heaven!  My mother was seriously the best at sourdough bread and strawberry jelly.  She could of put Pepperidge Farm and Smucker's out of business if she'd tried. 

I'll never forget when I was old enough for Mom to teach me how to make the strawberry jelly on my own.  It's so easy to make but I don't recommend it for small children.  If they are old enough to use a knife and slice strawberries, let them help with that step.  Or they can remove the stems from the strawberries.  But don't let them get near the stove and pot of jelly, it's extremely hot and can cause severe burns.

Here's the recipe and process for making your own strawberry jelly.

Two pounds of fresh strawberries
4 1/2 cups of white sugar
1 box of Sure Jell premium fruit prectin
6 canning jars

Wash and drain strawberries.  Remove stems from strawberries and slice.  Blend sliced strawberries in blender or food processor.  Measure 3 3/4 cups of crushed strawberries and 4 1/2 cups of white sugar.  Make sure to measure out the sugar ahead of time because you don't want to stop in the middle of making the jelly and have to measure it out.  The jelly can easily burn. 


Stir 1 box of fruit pectin and 3 3/4 cups of crushed strawberries into a large saucepot on high heat.  You can add 1/2 teaspoon of butter to help reduce the foaming if you'd like.  Bring mixture to a full rolling boil that doesn't stop when stirred.  Stir in sugar quickly.  Return to a full rolling boil and boil exactly one minute.  Remove from heat.  Pour quickly into clean jars, filling to within 1/8 inch of tops.  Cover with lids and screw bands on tightly.  My Mom would always finish with putting them into a pressure cooker to seal the lids.  I was always scared of pressure cookers because I thought they would blow up on me so she told me that most of the time the jelly is so hot that it will seal the lid on its own within 30 minutes.  But to be safe, in case it doesn't seal, always store the jelly in the freezer.  Majority of the time all my jars have sealed but I still store the jelly in the freezer, just in case.  This recipe makes about 6 cups of strawberry jelly.  (I made a double batch this morning.)


3 comments:

  1. WOW, it looks delicious!!! We need to go strawberry picking this summer and make some of your amazing jelly!!! Your jelly is Jake's favorite, don't worry I won't tell him you made some today.

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  2. I"m still waiting for my delivery :)

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  3. Hmmm, I see a trip to the strawberry patch will be in order this spring!

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