Total Time
3hrs 45mins
Prep 3 hrs
Cook 45 mins

Posted By Request

Ingredients Nutrition


  1. Prepare Strawberries-.
  2. Place three layers of damp cheesecloth or a jelly bag in a medeium glass bowl.
  3. Cap strawberries then crush.
  4. Pour prepared berries in the cheesecloth or jelly bag.
  5. Tie off cheesecloth and let hang over bowl for 3 hours, pressing gently if needed to get 3 and 3/4 cups juice.
  6. Prepare waterbath canner, jars, lids and rings.
  7. In an 8 quart saucepan add strawberry and lemon juice together.
  8. Stir in lemon juice.
  9. Add Butter.
  10. Bring to a full, rolling boil stirring constantly.
  11. Stir in pectin.
  12. Return to full boil.
  13. Boil 1 minute.
  14. Remove from heat and ladle into clean, hot sterile jars.
  15. Wipe rims, cap and seal.
  16. Process 5 minutes in a boiling water bath.
  17. Let stand on a rack or clean towel until cool-check seals.
  18. Makes about 8 half pints.
Most Helpful

I decided to try my hand at jelly and made a couple of recipes, this being one of them. We loved using the fresh strawberries for this! My DH and I enjoy it on our biscuits, toast and bagels. Thanks for sharing!

Chef Crystal Cooks October 02, 2008