This post may contain affiliate links.
Canning strawberry jelly is one of my favorite things to do during the summer, and it’s one of the easiest ways to preserve fresh strawberries while they’re in season.
There are so many things you can make with strawberries—jam, pie filling, syrups—but homemade jelly has a special place in my kitchen. It’s smooth, clear, and perfect for spreading on toast or biscuits.
Tap to jump right to recipe.If you’ve never made jelly before, don’t worry. I’ll walk you through the entire process step-by-step so you can confidently make your own jars of strawberry jelly at home.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
Looking for more ways to preserve strawberries? See all the best methods here.
If you love preserving strawberries, you might also enjoy my strawberry jam recipe, strawberry pie filling, or even strawberry lemonade concentrate—they’re all great ways to use up fresh berries during the season.
If you’re new to canning, be sure to read my water bath canning for beginners guide and see the canning supplies you need here before getting started.
Why You’ll Love this Strawberry Jelly
- Simple, beginner-friendly recipe
- Uses just a few pantry ingredients
- Perfect for water bath canning
- Smooth, clear jelly (no pulp)
- Great way to preserve fresh strawberries
This is a classic, old-fashioned jelly recipe that turns out beautifully every time when you follow the steps.
Strawberry Jelly Recipe
You only need a few basic ingredients to make this recipe:
- Fresh strawberries
- Water (for extracting juice)
- Powdered pectin
- Sugar
The key to great jelly is starting with ripe, flavorful strawberries. The better your fruit, the better your jelly will taste.
The full measurements and step-by-step instructions are in the recipe card below.
How to Can Strawberry Jelly
Making strawberry jelly is a two-step process:
- Extract the juice from the strawberries
- Use that juice to make the jelly
Step 1: Cook the Strawberries
Place your prepared strawberries in a large pot with water.
Simmer over low heat until the strawberries are soft, then gently mash them to release more juice.
Scroll down to the recipe card for full instructions and exact measurements.
Step 2: Strain the Juice
Pour the cooked strawberries into a jelly strainer bag and let the juice drip out slowly.
For best results:
- Let it strain for several hours or overnight
- Do not squeeze the bag (this keeps your jelly clear instead of cloudy)
Once finished, measure out the amount of juice needed for your recipe.
If you enjoy making jelly from scratch, you might also like my honeysuckle jelly recipe, which follows a very similar process using homemade infused juice.
Step 3: Prepare for Canning
Before making the jelly:
- Sterilize your jars, lids, and rings
- Fill your water bath canner and bring it to a boil
Keeping everything hot and ready makes the process go smoothly.
Step 4: Make the Jelly
Add the measured strawberry juice to a pot and stir in the powdered pectin.
Bring the mixture to a full rolling boil that cannot be stirred down.
Add the sugar all at once and stir until dissolved.
Return to a rolling boil and boil for 1 minute.
Remove from heat and skim off any foam.
Step 5: Fill the Jars
Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace.
Wipe the rims clean, place lids and rings on the jars, and tighten finger tight.
Step 6: Process in Water Bath
Place jars in the boiling water canner.
- Make sure jars are covered by 1–2 inches of water
- Bring to a boil
- Process for 10 minutes
Remove jars and let them cool completely on a towel without disturbing them. If you’ve never done this before, you can learn exactly how in my water bath canning step-by-step guide.
Yield and Batch Size
This recipe makes about:
- 5 half-pint jars of strawberry jelly
Once sealed, jars can be stored in a cool, dark pantry for 1–2 years.
If any jars don’t seal properly, store them in the refrigerator and use within a few weeks.
Important Canning Tips
- Use ripe, fresh strawberries for best flavor
- Measure your juice carefully for a proper set
- Don’t skip the full rolling boil step
- Keep jars hot before filling
- Allow jars to cool undisturbed for 24 hours
These small details make a big difference in how your jelly turns out.
Why You Don’t Use Cornstarch in Jelly
Jelly is thickened with pectin, not cornstarch.
Pectin reacts with sugar and acid to create that classic gel texture. Cornstarch would make the jelly cloudy and is not recommended for canning.
What to Do if Your Strawberry Jelly Doesn’t Set
If your jelly hasn’t set after a couple of days, don’t throw it out. Here’s exactly what to do if your jelly doesn’t set, including how to remake it successfully.
Ways to Use Homemade Strawberry Jelly (Serving Ideas)
- Spread on toast, biscuits, or English muffins
- Make classic peanut butter and jelly sandwiches
- Use as a glaze for meats
- Stir into yogurt or oatmeal
- Drizzle over desserts
More Jelly & Canning Recipes to Try
If you enjoy this recipe, you might also like:
Strawberry Jelly FAQ
Why didn’t my strawberry jelly set?
There are a few common reasons jelly doesn’t set properly:
- Not enough pectin
- Incorrect sugar ratio
- Not boiling long enough
- Too much liquid (juice not measured accurately)
Also, keep in mind that jelly can take 24–48 hours to fully set. If it’s still runny after that, you can remake it or use it as a syrup.
How long does homemade strawberry jelly last?
Properly sealed jars will last 1–2 years when stored in a cool, dark place.
Once opened, store the jelly in the refrigerator and use within 3–4 weeks.
Why is my jelly cloudy instead of clear?
Cloudy jelly is usually caused by squeezing the jelly bag while straining.
To get clear jelly:
- Let the juice drip naturally
- Avoid pressing or squeezing the fruit
It may not look as pretty, but it will still taste just as good!
Can I reduce the sugar in this recipe?
This recipe uses a traditional pectin that requires a full amount of sugar to set properly.
If you want to reduce sugar, you’ll need to use a low-sugar or no-sugar pectin and follow the instructions that come with it.
Do I have to use a water bath canner?
Yes, for shelf-stable jelly, you need to process the jars in a boiling water bath.
If you skip this step, the jelly must be stored in the refrigerator and used within a few weeks.
Can I use frozen strawberries?
Yes, frozen strawberries work well for jelly.
Just thaw them first and include any juice that releases during thawing when measuring your fruit.
How do I know if my jars sealed properly?
After the jars cool:
- Press the center of each lid
- If it doesn’t move, the jar is sealed
- If it pops up and down, refrigerate and use soon
If you’re looking for more ideas, you can browse all of my canning recipes and preserving tips here.
- 10 1/2 cups strawberries
- 2 cups water
- 3 1/2 cups strawberry juice from above
- 1 package powdered pectin
- 4 1/2 cups sugar
-
Cook strawberries with water for 10 minutes; mash.
-
Strain through jelly bag without squeezing.
-
Measure 3 1/2 cups juice.
-
Bring juice + pectin to rolling boil.
-
Add sugar; boil 1 minute.
-
Skim foam and fill jars (1/4″ headspace).
-
Process in water bath for 10 minutes.
Follow my canning and preserving board on Pinterest.
