I have so many fond memories of biscuits and jelly when I was growing up as a child. My mom always made her own strawberry jelly. This was a meal all by itself, so delicious, sweet, and craved every bite. I hope you enjoy this as much as I did.
Makes: 6 (1/2 pint) jars (ball or mason)
Here’s what you’ll need:
1 yellow box sure-jell pectin
4 cups sugar (exact amount)
2 cups frozen strawberries
3/4 cup water
Wash and rinse plastic containers and make sure they have tight fitting lids. Thaw frozen strawberries in the refrigerator (24-48 hours). Once the strawberries are thawed, crush the strawberries (1 cup at a time) using a masher or food processor. If using a food processor, pulse and chop, do NOT puree the fruit, you still want bits of fruit in your jelly. Measure the EXACT amount of fruit in a large bowl, and the EXACT amount of sugar into a separate bowl. If your amounts are not correct, this will result in a set-up failure. Stir the sugar into the mashed strawberries and let sit for 10 minutes, stir occasionally. Meanwhile, stir 1 box of sure-jell pectin and 3/4 cup of water in a small saucepan. Bring to a boil (pectin may start out lumpy) on high heat, stirring constantly. Boil for 1 minute. Remove from the heat. Stir pectin mixture into strawberries and continue stirring until no longer grainy (about 3 minutes). Some sugar grains may remain. Pour into the prepared jars and leave about 1/2 inch from the top of the jar for expansion during freezing; cover.
YOU MUST LET THIS STAND AT ROOM TEMPERATURE FOR 24 HOURS UNTIL SET!!
This jelly can be refrigerated for up to 3 weeks, or frozen for 1 year.