Grandmama's Strawberry Jelly

When we were newly married, Taylor's Grandmama became my cooking/cleaning coach.  I was never able to surpass my teacher...bless my heart, she tried her best.  She could out-cook and out-clean me any day of the week--even at 80 years of age.  

Strawberry jelly was one of her best lessons.  If I follow her directions, I can still make some good jelly. 

Grandmama's Strawberry Jelly

Click HERE for the printable recipe.

The very first step is to make sure that your mason jars and tops are cleaned and dry.

4 cups crushed strawberries
7 cups of sugar
1/2 T of butter
1 package of Sure Gel gel

Wash the strawberries and remove the caps.  This year I put my strawberries in the blender on the lowest setting. (This would never have happened with Grandmama!) This cut my cooking time down by a lot.  I will do this from now on.  The result was more jelly than jam...but I was really pleased with the difference.

Put 4 cups of crushed berries in a large pot on the stove.  

Add the butter and sugar.  Bring to a boil and boil for 2 minutes.  

—The package of Sure Gel calls for a 1 minute boil, but Grandmama always said they got that wrong.  (I mean what do they really know?)  So I have always doubled the cooking time on the recipe.

Once the first boil is finished add the package of liquid gel and boil for 2 more minutes.  

Remove from the stovetop.

While the jelly is still hot, ladle it into your clean mason jars.  Leave just a little bit of space between the top of the jar and the jelly...don't fill it completely to the tip-top.  

Once you have filled the jars take a damp paper towel and wipe the the glass jar lid clean from any jelly.  Screw the lids on the jars.  

You can jump through all the canning hoops if you like that process.   But I am not a fan.  Grandmama taught me to let the jars completely cool on the counter and then put them in the freezer!  The jars usually seal themselves as they cool, but by placing them in the freezer you can make certain they will be ok.  

I have had years where I have made enough jelly to last from one making to the next year's making.  The last jar out of the freezer was just as delicious as the first.But this is not freezer jam.  It is cooked jelly that you freeze.  I think the result is VERY different. My family absolutely loves this jelly!

How about some biscuits to have with your delicious jelly? Try these Bride Biscuits!

You could also serve some some cheese grits and sausage balls!