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Katlynn Johnsons first-place strawberry jelly recipe
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3 3/4 cups strawberry juice
2 teaspoons lemon juice
7 1/2 cups sugar
1 box sure jell (pectin)
1 teaspoon butter

Prepare canner, jars and lid.

In a large, deep stainless steel saucepan, combine berry juice and sugar.

Over high heat and stirring constantly, bring liquid to a full, rolling boil that cannot be stirred down. Stir in pectin.

Boil hard, stirring constantly for one minute.

Perform a “spoon test” by dipping spoon into jelly mixture and letting the jelly drip off. Once the jelly starts hanging onto the spoon, it is ready to pour into jars.

Remove from heat and quickly skim off foam if there is any.

Pour hot jelly into hot jars, leaving 1/4-inch head space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.

Place jars in a canner or water bath, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.

Wait 5 minutes, then remove jars, cool and store.

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