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Jars of seedless jam with fresh strawberries.

Homemade Strawberry Jelly & Strawberry Glaze

A seedless strawberry jam. Perfect for topping summer desserts - strawberry tart, pavlova, cheesecakes & ice cream!
5 from 40 votes
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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: British
Prep Time: 15 minutes
Cook Time: 25 minutes
2 hours
Total Time: 2 hours 40 minutes
Servings: 72 tablespoons
Calories: 36kcal
Author: Sarah James
tablespoons

Equipment

  • 1 Preserving pan or a wide heavy bottomed stock pot / large pan.
  • 1 Muslin straining bag or a muslin cloth placed in a sieve or a colander.
  • 1 jam thermometer
  • 2 tea plates or saucers placed in the fridge before you start making the jelly.
  • 1 jam funnel
  • 4 225g jam jars

Ingredients

  • 2 kg fresh strawberries
  • 1 lemon
  • 100 ml lemon juice You will need 100 ml of lemon juice to 600 ml of strawberry juice.
  • 100 ml water
  • 675 g granulated sugar or preserving sugar I used granulated sugar. The amount of sugar is approximate.

Instructions

How to make Strawberry Jelly

  • No need to hull the strawberries - just slice off the green tops before cutting strawberries into quarters.
  • Juice the lemon and set aside the juice for later to add to the strawberry juice.
  • Cut the lemon zest into slices or chunks.
  • Place your strawberries in preserving pan along with the lemon peel and water.
  • Simmer on a gentle heat for 15 minutes.
  • Strain through a jelly bag / muslin bag for at least 2 hours, preferably overnight.
  • Measure the amount of strawberry juice. For every 600ml of strawberry juice you will need 450g of sugar and 100ml of lemon juice.
  • Add the lemon juice to your strawberry juice and then bring to a gentle boil in a preserving pan.
  • Add the sugar and stir until it 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 - 104C / 220F.
  • Try the wrinkle test, put a drop of the jelly onto a very cold tea plate. Wait a few seconds and then push the jam with your finger, if the jam wrinkles, it's ready.
  • Remove pan from the heat and skim off any foam.
  • Pour into warm sterilised jars and seal. If necessary, before sealing, bring any air pockets to the jelly surface. Use a sterilised knife to do this or tap the jar gently on the work surface.

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.

Notes

  • Preparation time does not include optional overnight straining.
  • Makes about 4 x 226g / 8 oz jars. Strawberry jelly can be made in a smaller batch.
  • Don't be tempted to extract more juice by squeezing the straining fruit - unless you’re happy with a cloudy jelly.
  • Nutrition information is approximate and meant as a guideline only.
Serving: 1tbs | Calories: 36kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 5mg | Iron: 1mg