Strawberry Fruit Jelly Recipes

FRESH HOMEMADE STRAWBERRY JELLO

Steps:

• In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
• Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
• In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
• Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
• Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
• Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
• Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
• Gently fold the cream into the puree.
• Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
• To un-mold the jello: fill a large vessel with hot water.
• Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
• Refrigerate until ready to serve.
• Use a thin bladed knife dipped in hot water to cut the jello.

STRAWBERRY JELLY

Steps:

• Wash and hull the strawberries, and place them in a saucepan with a splash of water and lemon juice (if using). Mash with a potato masher and simmer over medium heat for about 10 minutes until they've released their juices.
• Strain the strawberry pulp through a jelly bag or dampened cheesecloth for at least 2 hours, preferably longer for a better yield.
• It takes roughly 4 pounds of strawberries to make the 4 cups of juice needed for this recipe. If you're a bit short for any reason, add water or fruit juice.
• Bring the juice to a boil on the stovetop and add the powdered pectin. (Don't add the sugar yet.) Return the mixture to a boil, stirring frequently to distribute the pectin, and boil hard for about a minute.
• Add the sugar, and return to a boil. (This is important, don't add the sugar until last or the strawberry jelly may not set.)
• Boil hard for about 1 minute, and then pour into prepared canning jars leaving 1/4 inch headspace.
• Store in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to stand in the canner for an additional 5 minutes before removing them to cool.
• Check seals and store any unsealed jars in the refrigerator for immediate use.

STRAWBERRY JELLIES

Steps:

• Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.
• Pour in the juice and whisk, making sure it's all mixed in.
• Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
• Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
• Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
• When the jellies are set, decorate with whipped cream and extra strawberries.

SURE.JELL STRAWBERRY JAM

Steps:

• 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. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into fruit 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 and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 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 needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

STRAWBERRY FRUIT JELLY

Steps:

• Place jelly crystals in a large heatproof bowl. Pour over boiling water. Whisk until crystals have dissolved. Stir in 1 cup cold water.
• Pour 1/2 cup jelly into a 7cm-deep, 10.5cm x 20cm (6-cup capacity) rectangular pyrex loaf dish. Place in freezer for 5 to 10 minutes or until set.
• Place a single layer of strawberries, cut side down, onto set jelly. Pour over another 1 cup jelly. Return to jelly freezer for 10 minutes or until set. Repeat layering twice more with remaining strawberries and jelly. Refrigerate 30 minutes or until firm.
• To serve dip base of dish into hot water for 30 seconds and invert onto a serving platter.
• Serve with cream or ice cream.
• Notes ~ Quick set jelly is made from a vegetable gum which is extracted from red seaweed, instead of the usual gelatine, and sets in under an hour. Quick set jelly has a firmer texture than regular jelly. Regular and quick set jelly are interchangeable.

BRITISH STRAWBERRY JELLY (JELL-O)

Steps:

• Gather the ingredients.
• Place the sugar and 2 cups of water in a large saucepan and bring to a boil. Boil vigorously for 5 minutes.
• Remove the pan from the heat and let the mixture cool off.
• Set aside 4 or 5 of the fresh whole strawberries and hull the remaining fruit by removing the entire stems of the berries.
• Purée the hulled strawberries with an immersion blender, high-speed blender, or food processor until you've achieved a smooth texture.
• Transfer the purée to a large bowl and pour over the cooled sugar-water syrup.
• Cover with a clean cloth and let infuse for a minimum of 30 minutes, or up to 2 hours, if you have the time.
• Once infused, pass the strawberry mixture through a fine sieve to remove any of the strawberry pulp or seeds. Set aside.
• Make sure the remaining water is cold and pour it into a small dish. Sprinkle the powdered gelatin over and let sit for 5 minutes.
• Measure 1 cup of the strained strawberry-sugar syrup mixture and heat it up in a small saucepan.
• Stir in the gelatin-water mixture and simmer very gently, avoiding a boil, until the gelatin has completely dissolved.
• Stir this mixture into the remaining strawberry-sugar syrup.
• Transfer the strawberry mixture to a 3-cup/900-ml gelatin mold or into individual smaller molds if you'd like.
• Place the mold in the refrigerator and let set. This will take a couple of hours but it is best to leave it overnight. The jelly is ready when it wobbles slightly-the fun part of the dessert.
• To unmold, carefully dip the mold in warm water for 15 to 20 seconds and remove. With wet fingertips gently pull the jelly from the sides of the mold. Place a plate on top of the mold and turn the plate and mold upside down so the jelly falls on the center of the plate. Decorate with the strawberries you saved and enjoy!

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F.
• Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper.
• In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside.
• In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan.
• Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle.
• For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended.
• Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake.
• Garnish with powdered sugar.

SUMMER STRAWBERRY JAM

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
• Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
• Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

STRAWBERRY & PIMM'S JELLY

Steps:

• Wash, drain and hull the strawberries. Tip into a food processor or blender with the caster sugar and blitz to crush.
• Line a colander with a sheet of clean muslin. Place the colander over a large bowl. Tip the strawberry mixture into the colander and allow the juices to drip through overnight (not in the fridge).
• In the morning, measure the strained juice - you should have 300-400ml depending on the berries. Add enough Pimm's to make up to 600ml.
• Place the gelatine leaves in a bowl and cover with cold water. Leave for 10 mins to soften, then lift out of the water, squeezing out the excess. In a small pan, heat 200ml of the strawberry and Pimm's liquid until it is hot to touch, then remove from the heat. Add the gelatine to the hot liquid and stir to dissolve. Pour back into the remaining cool liquid, taste and add sugar or lemon juice to balance the flavour.
• Divide the mixture between 4 glasses and place in the fridge for at least 4 hrs to set. Top with halved with strawberries and whipped cream, and serve with shortbread.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
• Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
• Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
• Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
• Beat jelly slightly with a fork to soften.
• Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.

SURE.JELL STRAWBERRY JELLY

Steps:

• 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-qt. 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 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 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.)