- To make Strawberry juice:
Bring 1 kg hulled strawberries and 1/2 cup water to a boil in a large, wide saucepan over high. Reduce heat to medium-low. Crush berries with a potato masher as they simmer, until berries are mashed and soft, 5 to 6 min.
- Line a large sieve with 2 layers of damp cheesecloth large enough to hang over the edges. Set over a large, deep bowl. Pour hot berry mixture into sieve. Let sit overnight so juice can drip into the bowl.
- To make Spicy strawberry jelly:
Bring sugar and juices to a boil in a heavybottom pot over high. Add pectin, stirring constantly for 1 min. Remove from heat. Skim off and discard any foam around the edges. Stir in chili flakes.
- Pour liquid into 4 sterilized 1-cup jars with metal lids, leaving 1/4-in. headspace from the rim of the jars. Wipe rims clean, then screw on lids. Let sit at room temperature for 24 hours. Refrigerate up to 1 month. For longer storage, see our sterilizing tip below.
Use this summer jelly to enliven toasts with creamy cheeses like Brie or Camembert.
If your mashed strawberries don’t yield enough juice, add enough water to reach 1 3/4 cups. Don’t squeeze the cheesecloth to extract the juice more quickly; you may get a cloudy juice and a cloudy jelly.
Sterilizing and Storage Tips:
If you’re planning to store the jelly for longer than 1 month, set a rack in bottom of a large pot. Fill half full with water and bring to a boil. Turn off heat. Add hot filled jars to the water. Add more warm water to cover the jars by at least 1 in. Cover and bring back to a boil. Continue boiling for 10 min. Turn off heat and remove pot lid. Let jars sit in water for 5 min. Carefully transfer jars to a towel-lined cooling rack. Let sit at room temperature for 24 hours. Store up to 1 year in a dark, cool place.