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STRAWBERRY JELLY
Setting the Scene:
Georgey’s room is always a mess! He has puzzle pieces in the hamper, clothes
are hanging from the ceiling fan, and there are even crayons in the fishbowl! His first
grade class is going to the zoo, but Georgey has lost his permission slip. Will he be able
to find it in time to go to the zoo?
Georgey finally sits on the couch to eat his favorite snack. Mmmmmm....peanut butter
and jelly sandwich with a glass of milk. He is so careless, he doesn’t realize the mess he
has made on the couch. Peanutbutter and jelly all over the couch! It’s dripping from the
table and off his plate! Author Susan Younan Attiyah invites you to share homemade
strawberry jelly while you read I’LL NEVER FIND ANYTHING IN HERE (ISBN
189310832-5). Just be careful of drips!
STRAWBERRY JELLY
Ingredients:
2
cups fully ripe strawberries (5 containers = 1 cup)
cups sugar, measured into a separate bowl
cup water
4
¾
1
box instant pectin
Instructions:
Remove stems and crush strawberries thoroughly. Measure exactly 2 cups prepared fruit into a large bowl.
Stir in the sugar. Let stand 10 minutes; stirring occasionally.
Mix water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly for 1
minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer seedy,
about 3 minutes. (It’s okay if a few sugar crystals remain.)
Fill all containers quickly to with ½ inch off tops; cover with the lids. Let stand at room temperature for
approximately 24 hours. Jam is now ready to use. You may store in refrigerator up to 3 weeks or freeze up
to 1 year. When you need to thaw, thaw in refrigerator.
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