Best Strawberry Jelly Recipes

STRAWBERRY, MANGO, JALAPEñO PEPPER JELLY

Steps:

• 1. Put mango, peppers, strawberries and vinegar in a blender and blend well. Pour into a large casserole type sauce pan. Add the sugar and sure jell. Cook 10 minutes after it comes to a boil.
• 2. Have prepared jelly jars hot and ready. Also have boiling water ready for a boiling water bath.
• 3. Take jelly off the stove and skim off foam. Let cool 2 minutes and put into jelly jars and seal. put the jars in the boiling water bath and after it comes to a boil time it for 15 minutes and take out. Causion very hot. Use canning tongs. Set a side to cool. check seals after they are completely cool.

SURE.JELL STRAWBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

FIG PRESERVES (JELLY) STRAWBERRY,GRAPE,PEACH

Steps:

• 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
• 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
• 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
• 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
• In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
• Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
• Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
• Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
• Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
• To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
• Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
• Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
• Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
• Beat jelly slightly with a fork to soften.
• Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.

BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY JELLY

Steps:

• For panna cotta:
• Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
• Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
• Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.
• For rhubarb-strawberry jelly:
• Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.
• Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.
• Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
• Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.
• Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.
• Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.
• DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.

RHUBARB PINEAPPLE STRAWBERRY JELLY

Steps:

• 1. first cook rhubarb and sugar together for 20 min's or until Rhubarb is tender on Med High . stir until done let it boil a little. Take off burner . then add small can of Crushed pineapple drained. pour into mix. then add Small box of Strawberry Jello Dry Powder. Stir together. Let Cool a few min's . Then put in jars. this makes great Jelly and also great On Ice Cream. You can Freeze it but it does not get hard like other jelly. Enjoy ! I have made this Lots Of times. Its Great.......... Its a Recipe From My Great Aunt....

STRAWBERRY JELLY ROLL

Steps:

• Mix cake according to package directions. Spread batter into a greased and waxed paper-lined 15x10x1-in. baking pan. Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert onto a kitchen towel dusted with confectioners; sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Combine strawberries and sugar; set aside. To serve, drain strawberries. Unroll cake; spread with half of the topping. Cover with the berries. Roll up again. Place on a serving plate, seam side down. Spread with remaining topping. Refrigerate for 30 minutes before serving.

HEAVENLY STRAWBERRY JELLY ROLL

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan. Spread batter to cover bottom of pan. (Pan will be full.) Bake 20 to 22 min. or until top is golden brown and cake springs back when touched lightly in center. Cool in pan 30 min.
• Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel together. Cool completely. Reserve 1 cup berries; coarsely chop remaining berries.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup COOL WHIP and chopped berries. Unroll cake; remove towel. Spread berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place, seam-side down, on platter. Frost with remaining COOL WHIP. Top with reserved berries.

STRAWBERRY JELLY CAKE

Steps:

• Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
• Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
• Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
• Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
• Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
• Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
• Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
• To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.

STRAWBERRY PEACH/STRAWBERRY JELLY

Steps:

• 1. We are going to start with making your juices for the jelly. We will start with the strawberries. You need to put your strawberries in water to rinse them, and remove the tops and stems. You can also cut some up if you choose. As you finish each one put it in a stock pot. When they are all in the pot add about a 1/2 c. water for every 4 cups of berries. Turn your stove to a medium high heat and bring your berries to a boil, stirring constantly. When you have brought them to a boil, turn them down, and loosely put a cover on your pot. Let your berries boil easy and stir and crush your berries occasionally. Just until the strawberries are soft. Anywhere between 3 and 10 minutes, generally.
• 2. You need to have another large pot or bowl you can hang something over ready. I use clips and hang a pillow case up high in a stock pot and pour my strawberry mixture in there. Then I put a lid over it. You can use a cheese cloth as well, tie it at the top and hang it over your bowl or pot. You will want to leave that hanging for at least 3 hours to overnight. 3 or 4 hours does it for me.
• 3. While your strawberries are hanging, it is time to do your peaches. You need to pit your peaches, you don't have to peel them unless you choose to. I cut them down a bit, into about 2 inch pieces. You could quarter them. Put the pieces in a stockpot or dutch oven. When done add about 1/2 cup water per pound of peaches. Bring to a boil over a high heat, while stirring and lightly mashing a bit. When at a boil, put a cover over it lightly and stir occasionally. Let the peaches cook about 20 minutes or until real soft. Then we are going to hang these in a jelly bag, cheese cloth or pillow case as well. Again about 3 to 4 hours.
• 4. After the time has passed, take your pillow case, cheese cloth or jelly bag down and either throw it away or empty into trash and rinse well, if its a keeper. Pour your strawberry juice into one container and your peach juice in another.
• 5. You should have enough juice here to make strawberry peach jelly at least once if not more. Or . . . you can look again in here as I will also be posting a Peach Jelly recipe and the Strawberry Jelly recipe and you should have enough to make the Strawberry Peach and one batch of each of those as well. Now it is time to heat your jars and lids and get them ready for the jelly.
• 6. First pre measure your sugar into an easily poured container. Now put your juices in a large or tall dutch oven or stock pot. Whisk in your pectin. Add your margarine and turn this onto a high heat, stirring occasionally. When it comes to a good boil, pour in your sugar all at once. Keep stirring and bring this mixture to a rolling boil. When you get it to a rolling boil, turn down just a hair as it needs to keep boiling and boil it for a full minute. Not less, a hair over won't hurt.
• 7. Take your pan off the heat and skim the foam off. Ladle your jelly quickly into sterilized jars, wiping the rim and putting your heated lids and rings on.
• 8. I have heard it both ways. To play it safe, I put these in a hot water bath for 10 minutes and then set in a cool dry airless place on a towel, until cooled. Then label them and don't forget to add todays date. Enjoy!
• 9. NOTE: If you just want to make just Strawberry Jelly make the 1 cup of peach juice another cup of Strawberry juice making it a total of 3 1/2 cups of Strawberry Juice. Then just make it the same way, just with the one juice instead of two.

USES FOR STRAWBERRY, MANGO, JALAPENO PEPPER JELLY

Steps:

• 1. First you have to make the recipe above then try these ideas
• 2. Dinner tonight was https://www.justapinch.com/recipes/main-course/chicken/zesty-chicken-and-veggies-stirfry.html
• 3. cream cheese covered with the jelly and served with crackers or chips
• 4. As a glaze for any BBQ meat. Especially good on sliced kielbasa, polish sausage, pork chops and steaks, and any chicken including wings
• 5. As a glaze for kabobs, meat, veggies or fruit
• 6. As a marinate for anything from meats to veggies or even fruits.
• 7. As a glaze for grilled eggplant
• 8. As a glaze for grilled pineapple.
• 9. Tucked inside a wonton or eggroll with cream cheese.
• 10. as a sandwitch spread for subs or sandwitches
• 11. As a sauce for a veggie pizza using the basic recipe fromany of these https://www.justapinch.com/search/?k=vegetable+pizza Then drizzling the jelly over top to kick it up a notch.
• 12. it would even by great over an omlet in the morning
• 13. As a dip for shrimp, wontons. chicken strips, fried clams, gater tail, grouper or cod fish, French fries (especially the steak fries), onion rings, and deep fried mushrooms
• 14. In place of the egg wash in any breaded meat like fried chicken or gater tail
• 15. To add a kick to many soups especially hot chinese soups.
• 16. drizzled over spegetti noodles for a healthy tastee and quick dinner.
• 17. as a dip with fried green tomatoes or as the egg wash for fried green tomatoes
• 18. as a marinate for jerky.
• 19. As a salad dressing
• 20. as a sauce with tempura

CHOCOLATE STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.
• Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.
• Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.
• Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.
• Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.
• Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.
• Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
• Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.
• Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.
• Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.
• Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F.
• Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper.
• In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside.
• In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan.
• Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle.
• For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended.
• Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake.
• Garnish with powdered sugar.

STRAWBERRY BASIL BALSAMIC JELLY RECIPE - (4.5/5)

Steps:

• 1. Combine strawberries and water in a large pot; crush lightly with a potato masher to start to release juice. Bring to a boil over high heat, crushing and stirring often. Reduce heat and boil gently, crushing and stirring often, for 5 t 10 minutes or until strawberries are very soft and juicy. Stir in basil and boil for 1 minute. Remove from heat and let steep for 20 minutes to infuse basil flavour. 2. Rinse a jelly bag and wring out until just damp. Suspend bag on a frame over large measuring cup or bowl and fill with strawberry mixture (or tie filled bag with kitchen string and hang from a cupboard handle). Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups (1L). Measure using a 1 cup (250ml) measuring cup 4 times for accuracy (any extra juice can be refrigerated and used for cocktails or spritzers). 3. Meanwhile, prepare boiling water canner, 6 canning jars each 1 cup (250ml), and 2 piece canning lids according to manufacturer's directions. 4. Boil balsamic vinegar in a small saucepan over medium-high heat for about 5 minutes until reduced to 1/4 cup (60ml). Let cool. 5. Combine measured juice and reduced vinegar in a clean large pot; stir in pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar. Return to a full rolling boil, stirring often. Boil vigorously, stirring constantly, for 1 minute. Let stand, stirring often and skimming off foam, for 5 minutes. 6. Pour jelly into hot jars leaving 1/4 inch head space (any extra can be poured into a ramekin for immediate use once cool) Wipe rims, place lids on jars and screw on bands just until fingertip tight. 7. Boil filled jars in boiling water canner for 10 minutes. Turn off heat, uncover canner and let jars stand in water for 5 minutes. Transfer jars to rack for at least 24 hours to set. Remove rings and wipe jars. Store in a cool, dark place for up to 1 year. Refrigerate jelly once it's opened. Makes about six 1-cup jars.

STRAWBERRY COCONUT JELLY CAKE

Steps:

• 1. PLEASE NOTE: My brother Curtis told me that the reason Rex Jelly was so popular when we were growing up, was because it was the cheapest you could buy at the time, and with a household of 13, I do understand why mama use it as a frosting to frost many of her cakes. We were well below the poverty level, & it was an inexpensive way to have an economical dessert. It really TASTED GREAT TO US, WE LOVED IT. If YOU ARE NOT USING the White Lily All purpose flour, please omit the additional 6 tablespoons of flour.
• 2. Because I created this frosting before leaving for the 650 mile trip in ARKANSAS, & wanted to make sure I had enough frosting. I made more than I anticipated I would need, so you may want to cut back on the quantity that you use. I did have some left over after frosting the 3 layer 9X9 size SQUARE CAKES.
• 3. Preheat oven to 350 degrees F. I used 3 pans like this, but you may use round or even a Bundt pan but the baking time will be about 1 1/2 hours for the bundt pan @ 325 Degrees F., and 38-42 minutes for the 9 inch square pans, do check after about 32 minutes.
• 4. Cream Butter and sour cream with sugar in a mixing bowl until light and creamy about 12 to 15 minutes, or until no sugar grains remain in mixture.
• 5. Then add the eggs one at a time, beating well after each has been added. Measure out flour and gradually add to creamed mixture beating well after each addition.
• 6. Add Almond Extract & vanilla Bean paste or extract and beat till blended. Prepare baking pans by spraying with Bakers Joy, or greasing with butter and dusting with lightly with flour.
• 7. Pour batter evenly into all 3 pans. Bake in preheated 350 degree oven for 32 to 38 minutes or until toothpick inserted in center comes out clean.
• 8. Let sit in pan till sides of cake pulls away from sides of pan about 10 minutes, then invert onto a cooling rack. Frost as desired. I LOVE USING BAKERS JOY WHEN I AM BAKING CAKES.
• 9. To make the strawberry Jelly frosting add all of the jellies to a large bowl, then add the gelatin, powdered sugar, & lemon juice, then whisk or beat with a mixer on low speed till blended. Frost each layer separately then top with shredded coconut, before adding the next layer. Coat sides also if desired, and add shredded coconut. Garnish with fresh strawberries and candies if desired. NOTE: You can also add STRAWBERRY JAM between each cake layers if desired, instead of the jelly and just use the jelly for the top and sides. Refrigerate leftover for a later use if desired.
• 10. Frost one layer of cake at a time, before adding the next layer, then top each layer with the sweetened shredded coconut, on sides and liberally on top. Garnish with fruit and candy as desired.

CERTO® STRAWBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

STRAWBERRY JELLY FILLED BISCUIT DONUTS

Steps:

• Line a baking sheet with paper towels, then place a cooling rack over the paper towels. Set aside.
• Heat the oil in a medium pot over medium heat.
• Using your hands and working around the edges, gently shape each biscuit into an oval or egg shape.
• Carefully lower 2-3 formed biscuits into the hot oil and allow to fry for 2-3 minutes.
• When the underside of each biscuit is golden brown, use a pair of tongs to gently flip them over and fry the uncooked sides until golden brown (again, 2-3 minutes).
• Use a pair of tongs or a large slotted spoon to remove the biscuits from the hot oil, then place them on the prepared cooling rack to drain and cool. Continue working in batches of 2-3 biscuits until all of your donuts are finished frying.
• When the donuts have cooled completely, fit a piping bag with a bismark tip or cream piping nozzle, and fill the bag with the strawberry jelly.
• Insert the piping tip into one edge of each donut and squeeze gently to fill the donuts with jelly.
• To make the glaze, sift the powdered sugar into a medium sized bowl. Add the additional tablespoon of jelly and the heavy cream to the powdered sugar, then whisk together until smooth.
• Dunk one flat side of a donut into the glaze, then allow any excess glaze to drain off. Repeat until each donut is glazed..
• Return the glazed, filled donuts to the cooling rack. Allow the glaze to firm slightly, then serve.

MCP® STRAWBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Place in large saucepan. Bring to boil. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.) Stir in lemon juice.
• Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

STRAWBERRY APRICOT JELLY

Steps:

• Once all fruit is prepped, place in blender and blend for 30 seconds on high.
• Next add sugar, lemon juice, pectin and brandy.
• Don't be alarmed, the alcohol will cook out of the brandy. Its for flavor only.
• Blend until smooth.
• Pour into a medium saucepan and boil for 8 minutes.
• Skim off the foamy layer on top.
• Pour the hot jam into hot sterile jars. Close tightly.
• Allow to cool before refridgeration. Lasts 3-5 days after opening the jar.