My Little Man is just like me. He's happy eating that exact same sandwich with no plans to change in the foreseeable future.
I now make the jelly each spring, and I love doing it. With some family health issues now having come to light, like diabetes and heart issues, I try to keep our sugar intake to a minimum. Old-fashioned strawberry jelly just doesn't fall into that category.
For a few years now I've been playing with it, trying to find a recipe that has that yummy strawberry flavor and still tastes good.
I think I've found it.
I'll be honest, though - while my kids love this version, and I think it tastes good, the full-sugar one is still better. It's sweeter and more decadent, and it would be my choice every time - if I wasn't worried about the sugar content.
The flavor of the honey shines through in this version, so be sure to use a mild, light honey. We used clover honey in ours, and it gives this jelly a rich, summery flavor. It's great on biscuits!
Here's how to make it:
- 6 c. pureed strawberries
- 1 1/2 clover honey
- 1 T. butter
- 3 T. Ball light-sugar pectin
To make your jelly:
- Pour the strawberries into a dutch oven.
- Over high heat, add the honey, butter, and pectin, stirring vigorously.
- Continue stirring slowly to prevent scorching.
- When mixture comes to a rolling boil, stop stirring.
- Allow to boil for 2 minutes.
- Remove from heat immediately and pour into jars.
- Allow to cool.
- Add lids. Store in the refrigerator for up to two weeks or the in the freezer.
Do you make jelly? What's your favorite kind??