hen I was a little girl, my Mom taught me how to can fruits, vegetables and jellies. It was something she had done her entire life and something I am so glad she passed on to me. I remember every year growing up we would can pickles, tomatoes and jellies. Plus, we would freeze all kinds of vegetables. I swear I think we put up like 300 jars of pickles every year, but that was because we could eat a jar a day and Momma give some away as gifts. They were so good, and I have never eaten a pickle as good as my Momma’s.
Last month I heard there was going to be a strawberry festival in Portland, and you could get fresh strawberries. Now mind you this town was about an hour plus drive away and would require being on back roads. I had never been to this town, but I said I was going because I wanted to make at least one batch of strawberry jelly.
I didn’t really care much for the “festival” part. I was just there for the berries. They were so delicious. No telling how many I ate on the way home, but there was still plenty for canning.
- 2½ quarts strawberries
- 4½ cups sugar
- 1 box Sure-jell
- 1/2 tsp butter or margarine
- Prepare fruit by removing stems from berries and crush. use food processor to crush strawberries into the finest liquid. You can strain juice through several pieces of cheesecloth of pantyhose to remove all the seeds.
- Measure exact amount of prepared juice and pour into 6 - 8 quart saucepot. You can add up to ½ cup of water to get the exact measurement.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to a full rolling boil (a boil that does't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Laddle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is needed. If sealed, store in cabinet until ready to eat.
How to Prepare Jars and Lids
- Wash jars in hot soapy water; rinse with warm water.
- Boil lids for 30 seconds to a minute before applying to top of filled jars.
I give a jar to my two daughters and one of the grandsons said, “Mommy, this is the best jelly I have add in my whole life.” Can Nana send me another jar? Of course, baby, Nana can send you another jar, and I did along with another jar of a different flavor that I had made. The other flavor was Mayhaw jelly. Reminded me of being back home at Momma’s house.