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Strawberry Jelly

Course: Dressings, Sauces, Marinades

Products: Juice Extractors


Yield: Makes 8 to 9 eight-ounce jars of jelly.

  • 4 cups strawberry juice (approximately 3 quarts berries)
  • 6 cups granulated sugar
  • 1 bottle liquid pectin


Process strawberries in juice extractor. Combine juice and sugar in 4 quart utensil. Place on high heat and, stirring constantly, bring to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil; boil for 1 minute. Remove from heat, skim off foam quickly. Ladle syrup into hot, sterilized jars. Cover at once with 1/8 inch layer hot paraffin.

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