Homemade Strawberry Jelly Recipe

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Homemade Strawberry Jelly

Strawberry jelly is a natural fit for many Jewish pastries.

Since we’re DIY fans – it only makes sense that we’ll give you a recipe for making a large batch of homemade strawberry jelly, doesn’t it?

So next time you’re making your Hanukkah Sufganiyot, Purim Oznei Haman (Hamantash) or any other delicious Jewish pastry – make sure to return to this homemade strawberry preserves recipe so you’ll get the credit for entire dish. 

I recommend you print this recipe, bookmark it (and share it) or store it someplace safe – so you’ll be able to return to it when needed.

Let’s get to it.

Note: We’ll be using pectin in our strawberry jam, however it’s completely optional so feel free to leave the pectin out.

Homemade Strawberry Jelly
Homemade Strawberry Jelly Recipe
Votes: 1
Rating: 5
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Easy & delicious homemade strawberry jelly recipe for canning & preserving. Goes perfectly with Hanukkah Sufganiyot, Oznei Haman or a slice of bread.
Servings Prep Time
8 mason jars (8 oz) 25 minutes
Cook Time Passive Time
25 minutes 24 hours
Servings Prep Time
8 mason jars (8 oz) 25 minutes
Cook Time Passive Time
25 minutes 24 hours
Homemade Strawberry Jelly
Homemade Strawberry Jelly Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Easy & delicious homemade strawberry jelly recipe for canning & preserving. Goes perfectly with Hanukkah Sufganiyot, Oznei Haman or a slice of bread.
Servings Prep Time
8 mason jars (8 oz) 25 minutes
Cook Time Passive Time
25 minutes 24 hours
Servings Prep Time
8 mason jars (8 oz) 25 minutes
Cook Time Passive Time
25 minutes 24 hours
Ingredients
  • 5 cups strawberries around 1 kg of strawberries
  • 1/4 cup lemon juice
  • 5 cups granulated sugar
  • 5 tbsp pectin (Optional)
Special Equipment
Servings: mason jars (8 oz)
Instructions
  1. Place 8 mason jars in the canning pot's rack, and heat the jars at around 95°C (just below the boiling point) while you're making the jam
  2. On a separate pan, heat the center lids to a simmer as well
  3. Mash the strawberries using a food masher (steel recommended) and add them to a large pot
  4. Pour lemon juice, sugar and pectin to the pot and start whisking till they dissolve in the mixture
  5. Boil the mixture for around 1 minute while stirring.
  6. Turn off the heat and skim off the appearing foam with a spoon
  7. Start filling the mason jars with jam one at a time with a wide-mouth funnel. Clean the resedue from the jar's exterior.
  8. Place the center lids on the jars Tip:Make sure to leave a little space at the top of the jar
  9. Fill the canning pot with water, and boil for 10 minutes
  10. Turn off the heat, and let the jars cool off for a few minutes
  11. Using a jar lifter, remove the jars from the hot water and keep them out for 24 hours
  12. After 24 hours, check the lids for seal. If sealed properly, store the jars in a pantry or kitchen cabinet & Enjoy!
Recipe Notes

Your homemade strawberry preserves can be used in a variety of pastries, especially Hanukkah Sufganiyot!

Nutrition Facts
Homemade Strawberry Jelly Recipe
Amount Per Serving
Calories 526 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 2mg 0%
Potassium 203mg 6%
Total Carbohydrates 135g 45%
Dietary Fiber 2g 8%
Sugars 131g
Protein 1g 2%
Vitamin A 0.03%
Vitamin C 128%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Closing the Lid

Now that you have your homemade strawberry jelly canned & stored safely in your kitchen cabinet, you can safely cook your favorite pastry knowing your jam is just waiting to be used! 

Forget pastries, if you're like me - grab a slice of bread (or Matzah if in passover), spoon & start digging. 

Put boundaries though...the taste can be addictive, and I don't want you to blame me for putting on extra weight!

Let us know in the comments how your jam turned out, and rate the recipe if you liked it.

Be'Teavon!

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