Yes, I actually made this- 8 hours to cook above boiling water, 8 hours dripping through a jelly bag and cooking with sugar at the end. Tasty and good, but here's the rub. Once the jelly starts to cool, it seizes up and when refrigerated, hardens. The only way to use it is to heat the jar up again which works fine, but since you can't store it at room temperature without worrying about spoilage, it makes it pretty difficult to enjoy.
Jeremy's Strawberry Jelly
MAKES 2 HALF-PINTS
Jeremy Lee prefers his jelly thick and syruplike.
6 pints hulled, ripe fresh strawberries
Sugar
1. Fill a deep, wide ceramic bowl with strawberries. Set bowl over a pot of simmering water over low heat. Cook berries undisturbed (resist temptation to stir) until they have collapsed into their juices, 6-8 hours. Carefully pour berries and juice into a clean jelly bag suspended over a large bowl and allow to drip undisturbed for 8 hours. (Don't squeeze bag, or jelly will be cloudy.)
2. Measure juice into a pot and add an equal amount of sugar. Boil over high heat until 220° on a candy thermometer, about 10 minutes. Pour into 2 clean half-pint jars, seal, and keep refrigerated. .
Ratings & Reviews (1)
Jeremy's Strawberry Jelly
Reviewed by swg126 on
.
Yes, I actually made this- 8 hours to cook above boiling water, 8 hours dripping through a jelly bag and cooking with sugar at the end. Tasty and good, but here's the rub. Once the jelly starts to cool, it seizes up and when refrigerated, hardens. The only way to use it is to heat the jar up again which works fine, but since you can't store it at room temperature without worrying about spoilage, it makes it pretty difficult to enjoy.
Rating: 1
