Cooked Strawberry Jelly . Certo Liquid
Submitted by shannonbabe
Homemade cooked strawberry jelly using Certo liquid pectin. Bright, jewel-toned, and spreadable with that fresh berry flavor store-bought can never match. Works with raspberries or blackberries too.
YIELD
1 servingsPREP
45 minCOOK
15 minREADY
60 minThere’s something deeply satisfying about lining up jars of homemade strawberry jelly on the counter and watching the light shine through that jewel-red color.
This cooked jelly method uses Certo liquid pectin to get a reliable set every single time. Crush ripe strawberries, extract the juice through a jelly bag, mix with sugar and lemon juice, bring it to a hard rolling boil with the pectin, and you’re done in minutes.
The same recipe works beautifully with red raspberries or blackberries if you want to branch out.
For the clearest jelly, use extra fruit and let the juice drip through the bag without squeezing. If you don’t mind a little cloudiness and want maximum yield, give that bag a good squeeze.
Pro Tips
- Use fully ripe fruit for the best flavor and natural sweetness
- Do not reduce the sugar. The exact amount is needed for the pectin to set properly
- Skim foam for a full 5 minutes after cooking for crystal-clear jelly
- Sterilize all jars, lids, and utensils before you start. Canning is no place for shortcuts
- Omit the lemon juice if making red raspberry jelly, as raspberries are acidic enough on their own
Ingredients
Directions
- Wash jars and lids in hot soapy water, rinse and sterilize jars needed. Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.)
Utensils should also be sterilized.
- Stem and thoroughly crush fully ripe fruit. To extract juice, place prepared in jelly bag and squeeze.
NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.
Wet cloth and spread over a colander or strainer in a bowl.
Add fruit. Bring corners of cloth together.
Twist bag or cloth and squeeze to extract juice.
For clearer jelly, use 1½ times fruit called for and let juice drip through without squeezing.
- Using liquid measure, measure the amount of prepared juice Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly.
- Measure sugar. Do not reduce sugar. Add the exact amount of sugar specified and mix well.
- Place pan over high heat; bring to a boil.
- At once stir in certo liquid. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Skim off foam with a metal spoon. Stir and skim for 5 minutes.
- Pour quickly into prepared jars leaving ¼ inch head room.
- Seal jam at once with 2 piece metal lids or paraffin wax.
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