Best 4 Mamas Strawberry Jelly Recipes

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Indulge in a delectable journey of flavors with Mama's Strawberry Jelly, a timeless classic that captures the essence of summer's sweetness. This homemade jelly is a symphony of sun-ripened strawberries, transformed into a vibrant and luscious spread. Its tantalizing aroma and bright red hue will entice your senses, while its burst of natural strawberry flavor will tantalize your taste buds. As you savor each spoonful, you'll be transported to a sun-drenched strawberry field, surrounded by the sweet fragrance of ripe berries.

The versatility of Mama's Strawberry Jelly knows no bounds. Spread it on warm toast or freshly baked scones for a delightful breakfast treat. Swirl it into yogurt or oatmeal for a healthy and flavorful boost. Use it as a glaze for chicken or fish, adding a touch of sweetness and a pop of color to your savory dishes. And of course, no peanut butter and jelly sandwich is complete without a generous layer of this homemade goodness.

This article is a treasure trove of strawberry jelly recipes, each offering a unique twist on this classic condiment. From the traditional stovetop method to the convenience of a slow cooker or Instant Pot, you'll find a recipe that suits your kitchen and your taste preferences. Whether you're a seasoned jelly-maker or a novice in the kitchen, these recipes provide clear and detailed instructions to guide you through the process.

So gather your ingredients, prepare your jars, and embark on a culinary adventure with Mama's Strawberry Jelly. Let the sweet and tangy flavors dance on your palate as you create a taste of summer that you can enjoy all year long.

Here are our top 4 tried and tested recipes!

STRAWBERRY JELLY



Strawberry Jelly image

This simple strawberry jelly has an incredible strawberry flavor without the seeds in a standard strawberry preserve.

Provided by Ashley Adamant

Categories     Uncategorized

Number Of Ingredients 4

4 cups strawberry Juice (From 4 pounds strawberries, see note)
1-2 tbsp lemon juice (optional)
1 package powdered fruit pectin (Sure Gel)
4 cups sugar

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.

SURE.JELL STRAWBERRY JELLY



SURE.JELL Strawberry Jelly image

Give your PB&J sandwich the strawberry jelly it deserves. Make this awesome SURE.JELL Strawberry Jelly for sandwiches, toast, muffins and more!

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-3/4 cups prepared juice (buy about 4 qt. fully ripe strawberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.

Provided by Food Network Kitchen

Categories     condiment

Time 1h45m

Yield 3 1/2 cups

Number Of Ingredients 5

5 cups chopped rhubarb (about ten 12-inch stalks)
3 cups quartered hulled strawberries (about 1 pound)
2 1/2 cups sugar
Zest of 1 lemon plus 2 tablespoons lemon juice
Kosher salt

Steps:

  • Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

MAMAW EMILY'S STRAWBERRY CAKE



Mamaw Emily's Strawberry Cake image

My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs, room temperature
1 cup finely chopped strawberries
FROSTING:
1/2 cup butter, softened
1/2 cup crushed strawberries
4-1/2 to 5 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • For the best results, use ripe, juicy strawberries.
  • If you don't have a candy thermometer, you can test the jelly by placing a small dollop on a cold plate. If the jelly wrinkles when you push your finger through it, it is ready.
  • Allow the jelly to cool completely before storing it in jars. This will help to prevent the jelly from spoiling.
  • Store the jelly in a cool, dark place for up to 1 year.

Conclusion:

Mama's Strawberry Jelly is a delicious and easy-to-make recipe that is perfect for summer. With just a few simple ingredients, you can create a delicious jelly that is perfect for spreading on toast, biscuits, or pancakes. So next time you have a batch of fresh strawberries, be sure to give this recipe a try.

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