Categories: conserves, jams, jelly, preserves
Ingredients
- about 6 pints strawberries
- 7 1/2 cups sugar
- 2 (3 oz.) pkgs. liquid fruit pectin
Directions
- Wash and hull strawberries. Place strawberries, one pint at a time, in a large clean cloth; gather edges of cloth up and over strawberries. Squeeze enough strawberries through cloth to extract 4 cups juice. Discard pulp.
- Combine 4 cups juiced and sugar on a large Dutch oven; bring to a rolling boil. Cook 1 minute, stirring frequently. Remove from heat.
- Skim off foam with a metal spoon. Pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Seal and process in boiling water canner.
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makes about 8 half-pints