Homemade Strawberry Jelly & Glaze – a seedless strawberry jam. Perfect for topping summer desserts – strawberry tart, pavlova, cheesecakes & ice cream!
I first made this jelly a few years back when we had a glut of strawberries here at the Kitchen Shed. Our four 5 foot by 10 foot plots of Gariguette strawberry plants had provided masses of strawberries and by the end of June we’d eaten as many fresh strawberries as we felt possible. (By the way, strawberries are best eaten on a warm sunny day straight from the plant – superb !) We’d given strawberries to friends and neighbours, made tarts, pavlovas, jam and conserve. I even had a go at drying strawberries, a very fiddly job but well worth the effort when you’re rewarded with an intense fresh strawberry taste in the middle of winter.
Homemade Strawberry Jelly & Strawberry Glaze has become such a favourite that I don’t wait for a strawberry glut anymore – strawberries are specifically reserved each season to make a couple of jars of jelly. The jelly is so versatile in sweet dishes as you can use it just as it is or to make a glaze. Although strawberry jelly doesn’t have the tartness of a redcurrant jelly it isn’t overly sweet because of the lemon used to ensure a good set. Homemade Strawberry Jelly & Strawberry Glaze works perfectly on strawberry tarts, pavlovas, cheesecake toppings or you can recreate childhood memories of an ice cream cornet drizzled with strawberry sauce. A popular healthy option for our family is to sprinkle granola over homemade natural yoghurt with strawberry jelly and fresh fruit.
- At least 2 kg fresh strawberries
- 1 lemon
- Granulated sugar
- Place your strawberries in a large pan along with the peel from your lemon and place on a gentle heat and simmer for 10 minutes.
- Strain through a jelly/muslin bag for several hours, preferably overnight.
- Measure the juice before putting it into a cleaned preserving pan – bring to a gentle boil.
- For every 600ml of strawberry juice add 450g of sugar and 100ml of lemon juice.
- Stir until the sugar has dissolved, ensuring the sides of the pan are free from sugar crystals.
- Boil rapidly for about 12 minutes or until setting point is reached.
- Remove from the heat and stir to disperse any scum.
- Pour into warm sterilised jars and seal.
To make your Strawberry Glaze - add a little water to your jelly and warm through. Four to six tablespoons of jelly should be enough to glaze a large strawberry tart or 6 to 8 small tarts.
Then take a look at my recipe for Strawberry Tart | Tarte aux Fraises.
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