Homemade Strawberry Jelly & Strawberry Glaze

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Homemade Strawberry Jelly & Glaze – a seedless strawberry jam. Delicious on toast or a homemade scone and perfect for filling sponges or glazing strawberry tarts and cheesecakes !

Making jelly follows a similar process to jam making. But whilst the whole fruit is used in a jam, in a jelly the fruit is strained after cooking. Then it is the strained juice which is boiled with sugar. The result is a bright and clear smooth jelly, perfect for people who don’t like seeds in jam.

This strawberry jelly recipe has only three ingredients: strawberries, lemon and sugar with no added pectin. Strawberries are very low in pectin so I used lemon zest and lemon juice to ensure a good set.

I love the vibrant colour of this strawberry jelly, something equally matched by its stand out taste. Plus, unlike so many seedless strawberry jams on the market, this jelly isn’t overly sweet.

For me, the reward of an intense fresh strawberry experience in winter is definitely worth a little effort. Once you’ve tried homemade strawberry jelly, I can guarantee you won’t go back to shop bought again.

Strawberry jelly can be used just as it is or you can use it to make a glaze or a sauce.

We love it as a jelly on our homemade scones but also as a glaze on strawberry tarts. As a sauce, it provides the perfect topping for pavlovas and cheesecakes or a retro drizzle for ice cream cornets.

A popular healthy option for our family is granola sprinkled over natural yoghurt with strawberry jelly and fresh fruit.

What equipment do I need ?

• A preserving pan or a wide heavy bottomed stock pot / large pan.
• A muslin straining bag – I find these bags much easier to use than a jelly strainer and stand. Plus they are considerably less expensive. Alternatively, you can use a muslin cloth placed in a sieve or colander.
• A couple of tea plates or saucers placed in the fridge before you start making the jelly.
• A jam funnel – definitely something I wouldn’t be without as it saves a lot of mess and waste.
• Sterilised jam jars – if you’re giving Homemade Strawberry Jelly away as gifts it deserves to look its best. I bought a box of 24 lovely shaped hexagonal jars by Nutleys. They’re good value and you get a handy specifically designed and reusable cardboard jar box.
• Jam thermometer – a quick and easy way to check the setting point of jam, it should be around 104C / 220F. A thermometer is purely optional. Alternatively, put a drop of the jam onto a very cold saucer. Wait a few seconds and then push the jam with your finger, if the jam wrinkles, it’s ready.

How to sterilise jars

Sterilise your jars shortly before they are to be used as this minimises time in which the jars might pick up new bacteria and ruin your jelly. Make sure your jars are dry when you come to fill them.

I like to sterilise jam jars in the microwave. Simply clean your jars as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power.

Remember the jars will be very hot, so remove with care.

Alternatively, wash jars in the dishwasher on a hot cycle.
Always sterilise more jars than you think you will need.

What ingredients do I need ?

• Strawberries – ripe strawberries in season will give the best flavour. Strawberries have very little pectin so it’s better not to use over ripe fruit because it has even less pectin.
• Lemon – the lemon zest and juice is used in the recipe to add acid and pectin to the jelly. This brightens the jelly and helps it to set.
• Granulated or Preserving sugar – I used granulated sugar. Preserving sugar has large, slow-dissolving crystals to reduce the risk of burning in jams and jellies. Although crystals in granulated sugar are smaller than those in preserving sugar, they’re still sufficiently coarse to do their job. They dissolve slowly and evenly enough to make a great jam or jelly. Plus, granulated sugar is a lot less expensive and I find I can’t get hold of preserving sugar so easily.

How to make Homemade Strawberry Jelly

This strawberry jelly recipe can be made in a smaller batch.

• No need to hull the strawberries, just remove the green tops and then cut the strawberries into quarters.
• Juice the lemon and and save the juice for later. Cut the lemon zest into slices or chunks.

• Cook the strawberries in a preserving pan along with the lemon zest and water.
• The next stage is straining the fruit – leave to strain for at least 2 hours. The longer you leave it to strain, the more juice you will get. Don’t be tempted to squeeze the fruit while it’s straining. You’ll get a little more juice but you’re likely to end up with a cloudy jelly.

• Measure the strained strawberry juice to see how much sugar and lemon juice you need.

• Add the strawberry juice and lemon juice to a clean preserving pan and bring to a gentle boil.
• Add the sugar and stir until the sugar has dissolved.

• Boil rapidly until setting point is reached – 104C / 220F.
• Try the wrinkle test, put a drop of the jelly onto a very cold plate or saucer. Wait a few seconds and then push the jam with your finger, if the jam wrinkles, it’s ready.
• Pour into warm sterilised jars and seal.

How long will it keep ?

Your Strawberry Jelly will keep for up to a year. Store in a cool, dry place away from direct sunlight.
Once opened, refrigerate and use within 4 weeks.

A note on water bathing

Here in the UK, we don’t generally use the water bath method to make jams and jellies.

Jars and lids are sterilised before filling and once sealed the lids on jars of hot jelly form a vacuum seal during cooling. Within the airtight jar, the sugar and acid content is high enough to preserve the jam or jelly.

If you do wish to water bath Strawberry Jelly, follow your jar manufacturer’s instructions.

How to make Strawberry Glaze

• Add a tablespoon of boiled water to 6 tablespoons of warmed strawberry jelly. This is enough to glaze a large 25 cm / 10 inch strawberry tart or 6 to 8 small tarts.

How to use Seedless Strawberry Jam

• Perfect in a Victoria Sponge.
• On toast, waffles or pancakes.
• Spooned onto a buttered homemade scone.
• Use to make a strawberry glaze to top cheesecakes and fruit tarts.

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I’m entering Homemade Strawberry Jelly & Strawberry Glaze into a couple of challenges this month:

• The Tea Time Treats Challenge hosted this month by Lavender and Lovage and co-hosted by The Hedge Combers.
• Ren Behan’s Simple & in Season over at RenBehan.com

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