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.