3 3/4 cups
1 3/4 cups
FOR STRAWBERRY JUICE:
- 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.
Nutrition (per serving)
- 11 g,
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.