Thank you

You’re welcome! I know you’ll enjoy this method when you get some great fruit. If I had to strain anything for 8 hours I’d never get it made.

At the very end of my video is the final result. I show all the jars finished. I did not however open the jelly jars since most of this jelly went on the shelf. I’m sorry that was a disappointment. I will keep that in mind for future videos. Thanks for the feedback.

It aggravates me when people don't give the full list of ingredients, she never said how much sugar went into that 4 cups of juice

@@robertrichards9275the measurements are in the description box :)

@@ryguy56 I think I'm just going to go with the Sure-Jell recipes that are in the boxes and online

Video is is named “Making Strawberry Jelly”.

Thank you

It’s so much fun!!! Good luck.

Wow! Those would be some precious berries for sure. And for low sugar jelly you can buy Sure Gel pectin that’s made just for low sugar. I made some last week with monk fruit but haven’t tested it yet.

You probably could Make strawberry preserves but it probably would take sugar to Make jelly. Sure jell package usually calls for sugar. I add 1 tbsp of lemon juice for 1 or 2 cups berries, any, twice amount of berries and half amount of sugar. 1 cup sugar to 2 cups berries, any kind. I hot pack, cook berries, juice, sugar with lid 30 mins or more on med low, then put in jars, seal with lid. Never had any go bad, keep several years. I do not can preserves, etc., fruit. I do can veggies.

Thanks so glad you enjoyed it.

Yes that would be so good!!!! I would just add them to your juice as you’re stirring. I’m not 100% on how the peppers would be disturbed since I’ve not done that before but I think since the jelly is thicker they shouldn’t float to the top as they do during pickling.

Distributed not disturbed. I just caught my grammatical error.

@@lifewiththewalkers2797 I did it!! Yay!! I chopped up about a cup and a half of jalapeños, sweet bells( yellow, red, green, habaneros, orange, dumped into to juice, added 1 box of low sugar pectin, then 4 cups Monk fruit (sweetener) and cooked like your recipe. Turned out sweet strawberry with heat!! So so good!! I made peach once and the peaches floated, then I made pepper jelly and as it cooled and thickened I would turn upside down, finally the peppers held all through it. I’m doing that to this too. I’ll send you a pic when it sets!!

Yay!!!!! That’s awesome. I know it is good. Can’t wait to see a picture

Yes it’s edible.

I have been using my water canner on this glass top stove for 6 years and never had an issue. I have also heard that before but I’ve never had any issues. Maybe just try it and see.

gokotta, I have glass top stove too and I use the same size canner as in this video without any problems to the glass top or anything else and I process bigger jars, which means more water and a LOT of more weight. If you worry about using your nana's canner, you can always use a stock pot, or any stainless steel cooking pot with high walls (one that will fill the size of your stove burner and would hold enough water over the submerged jars), and on the very bottom of the pot you can use the rings from canning jars, or a round metal cake rack, to keep jars from sitting on the very bottom of the pot, and process jars of whatever you like. You'll just be canning little at a time 🙂 As the old saying goes...." where's a will...there's a way" Happy canning :-)

That’s great!!!!! I love strawberries.

I can't answer for her but my grandma taught me to start off with 1/4 cup per pound

I believe it was 4 cups to 5 cups of juice. I follow the Sure Gel box info.

Yeah, that’s the difference between jam and jelly btw

It's all in the description up above!

Thank you for your advice. I will definitely show that later if I make another video. This jelly however did great.

Yes I always water bath mine for 8-10 min. That’s just my preferred method.

Yes. About that much. Just cover those berries in water and that will become your juice.

It’s just a cotton dish towel I find at Walmart. It’s thicker than cheese cloth but thin enough to strain the juice.

@@lifewiththewalkers2797thank you I will look at Wally World

I’m not sure if you have access to Sure Jel pectin but it gives a lot of different specific measurements for that.

TY

Description above says 4 cups juice to 4 cups sugar. Mine didn't set, so redoing it again today.

I dont use lemon juice in this jelly but you could I’m sure.

Yes you can

It’s usually 24-48 hours before it’s completely set.

I haven’t ever tried doing it any other way but you could possibly use unflavored gelatin.

you can buy pectin online if you cant see it in the shops, amazon or ebay sites would be your best bet, you cant make jelly without pectin it needs pectin.

Look up using an apple..

It’s really fun.

I will keep on the shelf for a year. Or longer. Best by 1 year from date you make it. But if the seal is still set on jar lid it will be good for another year.

Usually we eat our jelly up in a years time so we don’t have to worry much about that.

Yes jelly is similar but doesn’t have the seeds or pulp like jam does.

Just don’t strain them out when you cook down the berries. You can use the instructions for jam instead of jelly.

If it hasn’t set up after two days you might not have boiled it long enough for your area. I know humidity levels and elevation change how long you stir while boiling. But if it’s still thin you can have some great syrup to put on pancakes and waffles 😀

@@lifewiththewalkers2797 yeah I live in a high humidity area and I think I didn't add enough sugar. Either way, I jarred them several months ago, so I'm just looking for ideas to use up the runny jelly. The waffles and syrup sound delicious! I'll have to give that a try!

@@kennethsmith317 we use it for syrup alot but usually I just make syrup same way just don’t add pectin snd don’t cook as long. Enjoy I bet it’ll be good.

You can. You’re basically just cooking it down and straining to get the juice so any fruit will work

I probably only used 1-2 lbs. I don’t usually weigh them. But rather measure in cups. This batch with the strawberries was 8 cups give or take.

I have. I love anything blueberry. But kids don’t like it as jam or jelly. It’s so good though

Did you use the Sure Jel fruit pectin pack? Maybe try boiling it a little longer than it says.

Your temperature might be a little low, pectin needs to get fairly hot. Over ripe fruit can prevent setting as well. Certain things like pineapple won't set at all.

The packet is 49 grams I believe. 1.75 Oz

I used 4 cups of sugar. If you need more instructions look below the video in the description bar. I’m sorry if it wasn’t clear on the video.

When cooking down the fruit for jelly I just cover the berries in water. The amount varies depending on how many berries I have.

Or a bear.. what do you see?

That is so funny. I see it now. How in the world did you see that 😂 looked like a bear to me.

I use half pint jars for my jelly

@@lifewiththewalkers2797 thank you, I'm going to make this tomorrow, thanks for the amazing recipe

Hope it turned out great!

@@lifewiththewalkers2797 it turned out so good I'm making another batch today thank you so much

Also I only use the strawberry tops to make the sauce in the beginning

Way more additives. Fresh made tastes amazing.

We call anything with pulp/seeds jam here and jelly is made from straining out the pulp. Is jam in UK clear?

I think I found you. I sent a message from my page. It may be under message requests.

All measurements are given in the description bar of the video just in case you missed it during the video.

It is. Jelly requires alot of sugar. There are ways to make it with less sugar however. It just tastes different.

I have two fb Accts. The one I have a black top on, long hair I don’t use. The one with red black shirt I do. Maybe message req went to old one. I’ll look.

I sent you a friend request. Jennifer Walker

@@lifewiththewalkers2797 can I ask about how many strawberries you used. A gallon?

@@bregil3382 I usually cook down about a gallon of strawberries. This will yield me enough juice once strained for 2 batches of jelly. Possibly three. Your juice come from the water you pour over your berries while cooking. More water, longer cook time, but more juice.

No. She made jelly.😂

That’s why you don’t eat an entire of jelly at once. 😂

@@lifewiththewalkers2797 just one spoon full is enough from the jar i ment 😂, 🪦 2 weeks time

All jelly is required to have a lot of sugar unless you choose a low sugar method or sugar substitute. Do you use a substitute?

@@lifewiththewalkers2797 i've never made jelly before i was just curious on how to make it, but since it requires that much sugar, i think i'll pass

I agree 100% with you that it has a lot of sugar. I don’t eat much of it myself. My kids eat it on PP&Js and won’t eat any store bought jelly. Only the homemade kind.

Thank you for your feedback. The jelly set well. So sorry it was a waste of your time. I included information for when adding pectin. After adding sugar to bring it back to a boil then cook while stirring for exactly 1 min.