Make your own strawberry jelly


FACT: Kids can happily live off peanut butter and jelly sandwiches.  I have one child who tried to request them for both breakfast and lunch. But that was probably better than when she wanted Oreos for breakfast. Anyway, if you have several children who like to eat these sandwiches, it’s good to have an extra jelly jar handy in the house for when the current one gets empty.

So why not make your own? It’s not hard. I’m going to tell you how I make mine. To clarify for those that don’t know, jelly is made from the juice of the fruit, and jam has bits and pieces of the fruit in it. My family prefers the smooth texture of jelly, particularly when it involves berries that contain seeds. The downside is that it takes more fruit and more work to make jelly vs. jam.

I like the satisfaction of knowing I made that gorgeous-looking jelly that we are eating, plus I feel it’s more healthy than that the product you buy at the store. No “high fructose syrup” goes into my homemade jelly! As far as cost and money-saving goes, that will probably vary from person to person. The jars and rings can be used year after year, and even gotten cheaply at yard sales. If you grow your own strawberries, that would potentially decrease your cost more. For the recipe I use, you would then only have to buy a box of Sure Jell, white sugar, and canning lids.

My strawberry patch isn’t big enough to produce enough berries for me to make jelly from. So I took my daughter, and went to a pick-your-own-berries patch. If you don’t have a garden, this can be a fun experience for your children for the first 10 or 15 minutes anyway.  Until they get hot , and/or want to play with the kittens at the farm instead.711

Once you get the berries home, rinse them in water and cut off the green”caps” as well as any spots that aren’t as nice.Washing berries

I then ran mine thru a mini food processor to crush them, so I would be able to drain the juice from them. The handy recipe paper in every Sure Jell box recommends using cheesecloth to drain them. I never have any so I use a fine screen metal sieve instead. It might not be the most efficient, but it works for me.


Do make sure you have everything on hand before you start this whole process as it will make it go a lot better.

721                 Berry prep

Here’s a list of the items you will need.

  1. Strawberries (approximately 12 cups) or enough to equal 3 and 3/4 cups  of juice
  2. 4 and 1/2 cups exactly of white sugar measured out into a separate bowl
  3. 4 glass pint jars and rings
  4. 4 Ball canning lids (or other brand)
  5. A large 6-8 quart pot or kettle
  6. Large boiling water canner with a rack
  7. A jar lifter utensil
  8. Box of Sure Jell premium fruit pectin


I wash my rings and jars in hot, soapy water and boil the lids for a few minutes to sterilize them. The recipe recommends boiling the jars and rings as well.  Try to keep everything as clean as possible. At this point, I would go ahead and get the water in the canner heating up, so that it will be ready when you put the fruit mixture in the jars.

Pour your measured fruit juice into the pot or kettle, (Save those left-over crushed strawberries for smoothies or milkshakes. Delish!) Then add the Sure Jell package, along with a little butter, 1/2 teaspoon or so, to decrease foaming. Bring to a rolling boil, which means the boiling doesn’t stop even if you stir it. Then dump the bowlful of sugar in it, and return to the rolling boil for a minute with constant stirring. Remove from the heat. I then try to skim off as much foam as possible.722

Your next step is to fill your jars, and wipe the tops off before you add lids and rings. I use a dishtowel to hold my hot jars, so I can tighten the rings properly. If the water in the canner is boiling, you can now add the jars to that using the jar lifter, so you don’t get burned. Be very careful in this part of the process, it spoils the pleasure of making your own jelly if you end up getting burned.  Then place the lid on the canner and time it for 5 minutes.

Your jelly is now finished! Remove the jars with the lifter, and set them on a dish towel on the counter. Before too long, you should hear a few satisfying plincks! as your lids seal themselves to the jars.  Admire your gorgeous-colored strawberry jelly, and be proud of your accomplishment! Let them sit to cool and firm up for about 24 hours before you label them and put them in the pantry.



* To give appropriate credit where due, this recipe and procedure steps were based on the instruction sheet included with every box of Sure Jell fruit pectin.

Instructions on making strawberry jelly that uses fresh berries and Sure Jell. Finish the jelly by water bath canning to preserve it.


I am married with three young children. My husband and I are both registered nurses. I like to try new ideas out, and will obsessively research whatever that latest idea is. We like to try different ways to decrease our living costs and save money. My husband is great at building/fixing/diy etc. and figuring out how to implement my new schemes.

9 thoughts on “Make your own strawberry jelly

  • June 17, 2016 at 12:00 am

    Yum, yum! I’d been planning on freezer jam, but this one looks easy enough to try too!

    • June 17, 2016 at 3:11 pm

      Thanks for visiting! I think alot of people like to do freezer jam. Maybe you could try both and see how they compare? Strawberries are so delicious!

  • June 24, 2016 at 9:12 am

    strawberry jam is my fav! But the one time i tried canning it I couldn’t get it to gel – I was afraid of boiling it so I think that’s what held me back. I am going to try again this year, thanks for the recipe and instructions!

    • June 24, 2016 at 10:51 am

      You’re welcome! Try an extra big pot or kettle maybe, the rolling boil gets really high, and I get nervous working with hot stuff. Do you have a hot water bath canner? I got mine at a yard sale. I don’t think this recipe has ever not jelled for me. Just follow it exactly as far as the amount of sugar called for. I will possibly make wineberry and grape jelly with it also this summer. Best of luck! Let me know how it goes.

    • June 30, 2016 at 9:49 am

      You will love eating your own again I’ll bet!

  • March 17, 2017 at 12:39 pm

    This looks so yummy! I’ll have to give it a whirl!

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