Go Back

Minnie's Strawberry Jelly Recipe

Prep Time 1 hr
Cook Time 5 mins
Total Time 1 hr 5 mins


  • cups fresh strawberry juice about 6 pints strawberries
  • cups sugar
  • 1 package 1.75 ounce regular powdered fruit pectin

Other Things You'll Need:

  • 4 Ball 12-ounce jars with lids and rings
  • Waterbath canner 21½ quart with rack and cover
  • Jar funnel jar lifter, bubble remover, and magnetic lid lifter
  • A sieve
  • Cheesecloth or jelly bag


  • To prepare jars: Wash jars, lids, and rings in hot soapy water. Put jars in the waterbath canner, and cover completely with water. Bring water to a simmer (don’t need to boil). In a small saucepan, add lids and bring to a simmer. You don’t need to add the rings. It is important to keep jars and lids hot or your jelly might not seal.
  • To make the strawberry juice: Measure washed, hulled, and halved strawberries. In a large saucepan, add strawberries and ¼ cup water for ever 4 cups of strawberries. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, and partly cover. Let strawberries simmer, crushing berries as needed, until the strawberries have softened and only a small amount of strawberry pulp remains. Strain cooked strawberries and juice using a dampened jelly bag or a strainer lined with dampened cheesecloth. The strawberry juice may need to strain for about one hour or longer. Repeat the process, as needed, to remove all seeds and pulp.
  • To make the jelly: In a six or eight quart saucepan, add strawberry juice, then stir, or whisk in pectin until dissolved. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir sugar in quickly, all at once, and return to a full rolling boil and boil for one minute, stirring constantly. Remove from heat. Remove any foam that has settled on top of the hot mixture.
  • To process the jelly: Remove one jar at a time from the canner. Empty the water in the jar back into the canner. Fill jars within ⅛ of top. Use bubble remover to remove trapped air (if this occurs, add more jelly as needed to bring jelly within ⅛ of top). Wipe jar lids and threads. Center lid on jar, add ring, and screw tightly. Place all jars in canner. Add enough water to cover by at least one inch and increase heat to high. Once the water reaches a full boil, cover and boil for 10 minutes. Turn off heat and remove lid. Allow jars to rest for 5 minutes, then remove from pot. Let cool completely before storing, about 24 hours. Before storing, remove rings, and check seals on jars. The button in the center of the lid is indented if the jar is sealed. If pressed, the button will not pop up. If jar is not sealed, reprocess jelly, or refrigerate and use immediately.


Cook time is 5m plus time in the waterbath canner.
Yields four 12-ounce jars
Tried this recipe?Let us know how it was!