It was my plan to make strawberry jelly squares coated with sugar. They seemed easy enough and it was something new and different. It was also a gluten-free treat that I could give to my friend Mary. Boy was I wrong. And while I didn’t make jelly squares, I did make strawberry jelly and Mary got a very large mason jar full of it. I am including the recipe as stated though. After talking with my dad he said that liquid pectin can be “temperamental”. He gave me a slightly different recipe to try these again. And even though this recipe didn’t turn out quite the way I wanted it to, I still want to share it with you. We won’t know until we try, and we can’t be afraid to fail, in all aspects of our life. So if there’s a recipe that’s scaring you, try it, and if you fail oh well, at least you can say you tried.
STRAWBERRY JELLIES (JELLY)
- 2 lbs. Frozen Strawberries
- 2 Cups White Sugar
- 5 Tbsp Liquid Pectin
Puree your strawberries in a blender or food processor. If using a blender it will be a long arduous process. (I thought it’d be easier than setting up my food processor, I was wrong.) Strain through a sieve into a wide saucepan (I used a large pot). I also don’t have a sieve and used a meshed strainer. Stir in your sugar and let boil, stirring occasionally, for about 30 minutes to an hour, or until a candy thermometer reaches 223 degrees. Reduce the heat to low and simmer for 3 minutes. Remove your mixture from the heat and stir in the liquid pectin. Pour into a foil lined 8 inch square pan and chill until firm, at least a couple of hours, or overnight is best. Cut into squares and toss in white sugar.
Since my jellies didn’t quite set, I bought a large mason jar and poured the jelly in and gave to Mary to enjoy with her own gluten-free baking adventures. So until my second attempt at these, remember to have fun in the kitchen!