There’s something magical about the combination of strawberries and blueberries. Their natural sweetness and vibrant colors make them a match made in culinary heaven. When we turn these juicy berries into a homemade jelly, it’s like capturing summer in a jar—perfect for spreading on toast, swirling into yogurt, or even as a topping for desserts.
Making strawberry blueberry jelly at home is easier than you might think, and it’s a great way to enjoy the flavors of fresh fruit all year long. Plus, there’s nothing quite like the satisfaction of creating something so delicious from scratch. Whether you’re a seasoned canner or a first-timer, this recipe is simple, fun, and absolutely worth it.
Strawberry Blueberry Jelly Recipe
Making homemade Strawberry Blueberry Jelly is as rewarding as it is delicious. Let’s dive into the step-by-step process of creating this vibrant, fruity spread that showcases the natural sweetness of strawberries and blueberries.
Ingredients
- 2 cups fresh strawberries, hulled and mashed
- 2 cups fresh blueberries, lightly mashed
- 4 cups granulated sugar
- 1 tablespoon fresh lemon juice
- 1 packet (1.75 oz) powdered fruit pectin
Equipment
- Large saucepan
- Wooden spoon
- Jelly or candy thermometer
- Fine mesh sieve or cheesecloth
- Sterilized jars with lids
Steps
- Prepare the fruit:
Begin by washing the strawberries and blueberries thoroughly under cold water. Hull the strawberries, then mash them using a potato masher or fork. Mash the blueberries similarly, ensuring a mix of juices and small fruit chunks remain.
- Combine fruit and pectin:
In a large saucepan, combine the mashed strawberries and blueberries. Stir in the lemon juice and the packet of fruit pectin. Place the pan over medium heat and stir continuously until the pectin dissolves completely.
- Bring to a boil:
Increase the heat to high, bringing the fruit mixture to a rolling boil. A “rolling boil” means it continues bubbling even when stirred.
- Add sugar:
Gradually stir in all 4 cups of granulated sugar. Keep stirring to help the sugar dissolve. Once dissolved, bring the mixture back to a rolling boil. Boil for exactly 1 minute, stirring constantly.
- Test for set point:
To ensure your jelly will set, use a jelly or candy thermometer: the temperature should reach 220°F. Alternatively, you can use the “cold plate test.” Drop a small amount onto a chilled plate and let it cool briefly. If it wrinkles when pushed with a finger, the jelly is ready.
- Strain the mixture (optional):
For a smoother jelly, strain the hot mixture through a fine mesh sieve or cheesecloth, pressing gently to extract the juice. This step is optional if you prefer a chunkier texture.
- Jar the jelly:
Pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace at the top. Wipe the rims clean with a damp cloth and seal with the sterilized lids.
- Process jars (optional):
For long-term storage, process the jars in a boiling water bath for 10 minutes. Ensure jars are completely covered with water during the process.
- Cool and store:
Once sealed, allow the jars to cool completely on a kitchen towel. You’ll hear a satisfying “pop” as the lids seal. Store unopened jars in a cool, dark spot for up to 1 year. Open jars should be refrigerated and consumed within 1 month.
Quick Reference Temperatures
| Stage/Process | Temperature |
|---|---|
| Rolling boil | High heat |
| Set point for jelly | 220°F |
| Boiling water bath | Boiling (212°F) |
Pro Tips
- Use ripe, but not overly soft, fruit for the best flavor and natural sweetness.
- Ensure jars are sterilized to prevent any contamination.
- If you prefer less sweetness, try low-sugar pectin and adjust the sugar accordingly.
Ingredients
Creating our Strawberry Blueberry Jelly begins with selecting the freshest and most flavorful ingredients to achieve a vibrant, sweet, and perfectly textured spread. Below is the carefully curated list of all the items you’ll need.
Fresh Produce
- 2 cups fresh strawberries (hulled and halved)
- 2 cups fresh blueberries (rinsed and drained)
Pantry Staples
- 3 ½ cups granulated sugar (ensures proper sweetening and jelly setting)
- 2 tablespoons lemon juice (for natural acidity and balance of flavor)
Gelling Agent
- 3 tablespoons powdered fruit pectin (critical for achieving the jelly consistency)
Optional (For Straining)
- Cheesecloth or fine-mesh sieve (if a smoother texture is preferred)
Pro Tip: Always use freshly picked or high-quality store-bought fruits. Overripe or underripe berries could affect the jelly’s taste and texture.
At a Glance Ingredients Table
| Ingredients | Measurement | Purpose |
|---|---|---|
| Fresh strawberries | 2 cups | Base flavor and vibrant color |
| Fresh blueberries | 2 cups | Base flavor and rich depth |
| Granulated sugar | 3 ½ cups | Sweetening agent |
| Lemon juice | 2 tablespoons | Enhances flavor and acidity |
| Fruit pectin | 3 tablespoons | Binding agent for jelly consistency |
| Cheesecloth or sieve (opt) | As needed | Strain for a smooth texture, if desired |
With these essential ingredients, we ensure every bite captures the rich, fruity essence of strawberries and blueberries paired with just the right amount of sweetness.
Tools And Equipment
To create the perfect strawberry blueberry jelly, having the right tools and equipment is just as important as using the right ingredients. Below, we’ve listed all the essentials you’ll need to make this process smooth and efficient.
Essential Tools
- Large Pot: Use a heavy-bottomed pot to ensure even heat distribution and prevent the jelly from burning.
- Canning Jars: Sterilized jars with lids for storing the jelly. Opt for half-pint or pint jars.
- Jar Lifter: This is a must-have for safely handling hot jars during the canning process.
- Ladle: A heat-safe ladle makes pouring the hot jelly into jars much easier.
- Wide-Mouth Funnel: Ensures a mess-free transfer of jelly into the jars.
- Potato Masher: For mashing the strawberries and blueberries to release their juices.
- Candy or Jelly Thermometer: Helps accurately monitor the temperature of the mixture to reach the correct setting point.
- Cheesecloth or Fine-Mesh Sieve (optional): Use this if you prefer a smoother, seedless jelly.
- Mixing Spoon: A long, sturdy spoon for stirring the mixture as it boils.
- Timer: Essential for tracking cooking and canning times accurately.
- Tongs: Handy for handling sterilized lids and other equipment.
- Cooling Rack or Towel: A clean spot to cool down the jars after processing.
Table of Tools and Their Uses
| Tool/Equipment | Purpose |
|---|---|
| Large Pot | For cooking the fruit mixture and bringing it to a boil. |
| Canning Jars | Airtight storage of the finished jelly. |
| Wide-Mouth Funnel | Helps avoid spills when transferring jelly into jars. |
| Candy Thermometer | Ensures the mixture reaches the perfect jelly setting temperature (220°F). |
| Jar Lifter | For safely handling hot jars after boiling. |
| Cheesecloth/Sieve | Optional tool for straining out seeds and pulp for smoother jelly. |
Preparation Tips
- Always sterilize your jars and lids before starting to prevent contamination. Let them dry completely before use.
- Ensure your thermometer is calibrated correctly for an accurate temperature reading.
- Arrange all tools within easy reach before you begin, as the cooking process requires constant attention.
- If using cheesecloth, double-layer it for effective straining of seeds, creating a silky-smooth jelly.
Directions
Let’s dive into the process of creating our Strawberry Blueberry Jelly. Follow these step-by-step instructions for a luscious, perfectly set jelly that’s as satisfying to make as it is to enjoy.
Prep The Ingredients
- Wash and dry the berries thoroughly to ensure no debris or dirt remains.
- Remove the strawberry stems and slice them into halves or quarters.
- Combine 2 cups of sliced strawberries and 2 cups of fresh blueberries in a large mixing bowl.
- Use a potato masher to crush the fruits slightly, releasing their natural juices. Avoid over-mashing; we want some texture left.
- Measure out 3 ½ cups of granulated sugar, 2 tablespoons of fresh lemon juice, and 3 tablespoons of powdered fruit pectin. Keep these ingredients handy.
Cook The Jelly Mixture
- In a large pot, place the prepared berries. Add the lemon juice and fruit pectin.
- Stir the mixture well to dissolve the pectin. Turn the heat to medium-high.
- Gradually bring the mixture to a rolling boil, stirring constantly to prevent sticking or scorching.
- Once boiling, slowly add the sugar, stirring until it completely dissolves.
| Stage | Action | Notes |
|---|---|---|
| Before adding sugar | Boil with pectin and lemon juice | Ensure a rolling, steady boil. |
| After adding sugar | Stir continuously; maintain the boil | Do not overcook to preserve flavor and color. |
- Continue boiling the mixture for about 1-2 minutes until all sugar is dissolved and juices are fused.
Test For The Gel Stage
- Remove the pot from heat and test for the jelly’s gel stage.
- Place a small dab of the jelly mixture onto a cold plate. Allow it to cool for 30 seconds.
- Push the cooled jelly with your finger—if it wrinkles and holds its shape, it’s ready. If not, return the pot to heat and boil for another minute, then retest.
- Optionally, strain the mixture through cheesecloth or a fine-mesh sieve for a smoother texture, discarding the pulp.
Fill And Seal The Jars
- Carefully ladle the hot jelly into sterilized jars using a wide-mouth funnel to prevent spills. Leave about ¼ inch of headspace at the top of each jar.
- Wipe the rims with a clean, damp cloth to ensure a proper seal.
- Place the sterilized lids on the jars and secure them with rings, tightening them until they are just snug.
- Process the filled jars in a boiling water bath for 10 minutes.
| Tool | Use | Pro Tip |
|---|---|---|
| Wide-mouth funnel | Helps fill jars without spillage | Keep it warm to avoid shocking the jars. |
| Jar lifter | Safely retrieves jars from water | Work gently to avoid disturbing the seals. |
- Remove jars and place them on a kitchen towel or rack to cool for 12-24 hours. Once cooled, check for a proper seal by pressing the lid center—it should not flex.
Make-Ahead Instructions
Planning ahead can make the process of creating our strawberry blueberry jelly seamless and enjoyable. Below are the essential steps for preparing this recipe in advance, ensuring the freshest results and saving time during the cooking process.
1. Prepare the Berries in Advance
- Wash and dry 2 cups of fresh strawberries and 2 cups of fresh blueberries thoroughly.
- Hull and slice the strawberries or chop them into small pieces to allow even cooking.
- For maximum ease, store the prepared berries in an airtight container in the refrigerator for up to 24 hours.
2. Measure Ingredients Ahead of Time
Using the exact measurements of ingredients is critical for the success of this jelly. To streamline the cooking process:
- Measure out the following and set aside:
- 3 ½ cups of granulated sugar in a dry bowl.
- 2 tablespoons of fresh lemon juice.
- 3 tablespoons of powdered fruit pectin.
- Optional: Pre-portion enough cheesecloth or prepare a fine-mesh sieve if you’ll be straining the jelly.
3. Sterilize Your Canning Tools
To ensure safe long-term storage of your jelly, sterilize your canning tools up to 2 days ahead:
- Wash jars, lids, and rings in hot, soapy water. Rinse well.
- Sterilize them by boiling in hot water for 10 minutes. Allow them to air-dry on a clean, lint-free towel.
- Keep jars in a warm place until use, so they don’t crack when filled with hot jelly.
| Tool or Ingredient | Make-Ahead Time | Storage Tip |
|---|---|---|
| Fresh Strawberries | Up to 24 hours | Refrigerate in an airtight container. |
| Fresh Blueberries | Up to 24 hours | Refrigerate in an airtight container. |
| Granulated Sugar | Days in advance | Store in a sealed, dry container to prevent clumping. |
| Sterilized Canning Jars | Up to 2 days | Keep in a clean, warm, and dry space. |
| Cheesecloth or Sieve | Days in advance | Pre-cut or prepare; store in a sealed bag. |
4. Check Your Equipment
Double-check your tools and cookware to avoid delays when making the jelly:
- Test a candy thermometer by placing it in boiling water. The reading should be 212°F (100°C). Adjust if needed.
- Arrange tools like a ladle, wide-mouth funnel, jar lifter, potato masher, and sterilized jars on your workspace for easy access.
5. Mix Pectin
For an even smoother workflow, pre-blend your fruit pectin:
- Stir powdered pectin into an ⅛ cup of granulated sugar (taken from your measured sugar) to prevent clumping when added to fruit. Store in a covered dish until ready to use.
By following these make-ahead steps, we can significantly reduce preparation time and focus on crafting the perfect strawberry blueberry jelly, bursting with vibrant flavors and irresistible texture.
Storage Tips
Proper storage ensures that our strawberry blueberry jelly remains fresh and delicious for months. Here are our best tips and methods to keep your homemade jelly in perfect condition:
Short-Term Storage
If you plan to consume the jelly within a few weeks:
- Once the jelly jars are sealed and cooled, store them in the refrigerator.
- Use sterilized jars with airtight lids to preserve freshness and prevent contamination.
- Always use a clean utensil to scoop out the jelly to avoid introducing bacteria.
- Consume within 3 weeks for the best flavor and texture.
Long-Term Storage
Looking to stock up for future use? Proper canning and storage will extend the shelf life of your jelly:
- Canned Jar Storage Guide
| Storage Method | Ideal Conditions | Expected Shelf Life |
|---|---|---|
| Pantry/Storage Closet | Cool, dark, and dry area | Up to 12-18 months |
| Refrigerator (unopened) | Stable cold temperature | Up to 1 year |
| Freezer (optional) | Airtight freezer-safe jar | Up to 1 year at 0°F (-18°C) |
- Always label jars with the preparation date using masking tape or printable labels to keep track of their shelf life.
- Before storing, verify all seals by pressing the center of the lids; if the lid pops, it’s not sealed properly. Refrigerate and consume these jars within a week.
Freezing the Jelly
- Transfer cooled jelly into freezer-safe glass jars or tightly-sealed containers, leaving about half an inch of space for expansion.
- Place in the freezer at 0°F (-18°C) or below.
- Thaw in the refrigerator overnight when ready to enjoy.
Key Storage Tips to Remember:
- Keep jars in a dark, humidity-free location to prevent spoilage.
- Avoid exposure to direct sunlight which can degrade the color and flavor of the jelly.
- Discard any jelly showing mold, an off-odor, or a change in texture. Always prioritize safety when consuming preserved foods.
Conclusion
Crafting strawberry blueberry jelly at home is a truly rewarding experience that brings vibrant flavors and a touch of summer to your kitchen. Whether you’re spreading it on toast, adding it to desserts, or gifting it to loved ones, this homemade treat is sure to impress.
By using fresh, high-quality ingredients and following the simple steps outlined, you can create a jelly that’s bursting with natural sweetness and the perfect texture. With the right preparation, tools, and storage techniques, you’ll enjoy the fruits of your labor for weeks or even months to come.
Let’s embrace the joy of homemade goodness and savor every spoonful of this delightful spread. Happy jelly-making!
Frequently Asked Questions
What are the main ingredients needed for strawberry blueberry jelly?
To make strawberry blueberry jelly, you’ll need 2 cups of fresh strawberries, 2 cups of fresh blueberries, 3 ½ cups of granulated sugar, 2 tablespoons of lemon juice, and 3 tablespoons of powdered fruit pectin. Optional tools include cheesecloth or a fine-mesh sieve for smoother texture.
How do I ensure the best flavor and texture in the jelly?
Select fresh, ripe, but not overripe, strawberries and blueberries. Overripe or underripe berries can affect the jelly’s flavor and consistency. Use high-quality ingredients and carefully follow the recipe’s steps for the best results.
What equipment is required for making homemade jelly?
You’ll need a large pot, sterilized canning jars, a jar lifter, a ladle, a wide-mouth funnel, a potato masher, a candy thermometer, and optionally, cheesecloth or a fine-mesh sieve.
How long does homemade strawberry blueberry jelly last?
For short-term storage, refrigerate the jelly and consume it within three weeks. For long-term storage, properly sealed jars can last 6–12 months in a cool, dark pantry. Always discard jelly showing signs of spoilage.
What is the importance of sterilizing jars before canning?
Sterilizing jars ensures there are no harmful bacteria or contaminants, helping preserve the jelly safely and preventing spoilage during storage.
How can I test if the jelly has reached the gel stage?
Use the “wrinkle test”: Place a small spoonful of jelly on a chilled plate, let it cool briefly, then push it with your finger. If it wrinkles, it has reached the gel stage.
Can I make the jelly ahead of time?
Yes! You can prepare ingredients in advance by washing and storing the berries, sterilizing jars, and pre-measuring sugar and pectin. These steps save time during the jelly-making process.
Should I strain the jelly for a smoother texture?
Straining is optional. For a smoother jelly, use cheesecloth or a fine-mesh sieve to remove seeds and pulp. If you prefer a chunkier consistency, you can skip straining.
How can I prevent fruit pectin from clumping?
To avoid clumping, pre-blend powdered pectin with some sugar before adding it to the fruit mixture. Stir thoroughly during the cooking process for a smooth consistency.
What are the key tips for proper storage of homemade jelly?
Label jars with preparation dates, store in a refrigerator or pantry depending on the seal, and check seals before use. Discard if you notice signs of mold, off-smell, or spoilage. Always store in a clean, dry, and cool location.