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Canning: a summer favorite


Sure-Jell Strawberry Jelly

Ingredients:
3 3/4 cups prepared juice (buy about 4 qt. fully ripe strawberries)
1 box Sure-Jell Fruit Pectin
1/2 tsp butter or margarine
4 1/2 cups  sugar, measured into separate bowl

Directions:
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 3/4 cups prepared juice into 6 or 8 quart saucepot.

Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. 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.) Cover; bring water to gentle boil. Process 5 min.

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Can the amount of sugar the recipe calls for be reduced or substituted with artificial sweeteners?

We do not recommend reducing sugar or using sugar substitutes unless specified in the recipe. All recipes are formulated with the proper proportions of sugar, fruit and pectin to yield a proper set. Insufficient sugar may also result in spoilage. Do not double recipes because they may not set.

To make jam or jelly with at least 25% less sugar or no needed sugar, look for Sure-Jell Fruit Pectin For Lower Sugar Recipes in the pink box.

Recipe provided by Sure-Jell.

 

 

 

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Posted in: Cooking

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