I grew up loving Strawberry Jelly!!! Being a vegan, it was not cheap to buy a good organic strawberry jelly. I wanted to make a jelly that had little to no preservatives or additives. I experimented with making the jelly without pectin and it came out wonderfully! Here goes!!!
The Ingredients:
Organic Strawberries
Organic Raw Sugar
(equal parts of each) - 2 pints of strawberries made four 1/2 pint jars
The Procedure:
Sterilize your jars. There are several methods. I place the jars, the lids and the rings in the oven at 225 degrees until I am ready to use them.
Fill your canner with the appropriate amount of water. (at least 2 inches above jar height)
Turn on high heat and bring water to 180 degrees.
Wash and de-stem your organic strawberries. Place in a bowl.
Crush the strawberries.
Measure the strawberries and place into a pot on the stove.
Add an equal amount of sugar and stir well.
Bring to a rapid boil and stir constantly. Make sure the mixture gets 9 degrees above the boiling point of water (221 degrees), or until mixture thickens.
Fill the jars to within 1/2 inch from the top of the jar. Place the lids and rings on the jars and lower into the water bath (180 degrees).
Bring the water bath to a rolling boil and process the jars for 5 minutes.
Remove the jars, cool for at least 12 hours and store or eat!!!!
The Storybook Procedure:
Sterilize your jars. There are several methods. I place the jars, the lids and the rings in the oven at 225 degrees until I am ready to use them.
Fill your canner with the appropriate amount of water. (at least 2 inches above jar height)
Turn on high heat and bring water to 180 degrees.
Wash and de-stem your organic strawberries. Place in a bowl.
Crush the strawberries.
Measure the strawberries and place into a pot on the stove.
Add an equal amount of sugar and stir well.
Bring to a rapid boil and stir constantly. Make sure the mixture gets 9 degrees above the boiling point of water (221 degrees), or until mixture thickens.
Fill the jars to within 1/2 inch from the top of the jar. Place the lids and rings on the jars and lower into the water bath (180 degrees).
Bring the water bath to a rolling boil and process the jars for 5 minutes.
Remove the jars, cool for at least 12 hours and store or eat!!!!
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