Categories: conserves, jam, jelly, marmalade, preserves
Ingredients
- 3 quarts ripe strawberries, washed and stemmed
- 1 (1.75 oz.) pkg. powdered pectin
- 8 cups sugar
Directions
- In a large bowl, crush berries with a fork and measure approximately 5 1/2 cups into a 6-quart pot.
- Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
- Add sugar, continue stirring and return to a full boil. Boil rapidly for 1 minute, stirring constantly. Remove from heat; skim. Stir and skim for 5 minutes to cool slightly and to prevent floating fruit.
- Ladle into hot, sterilized canning jars leaving 1/4 inch headspace. Place lids on jars and tightly screw bands.
- Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 15 minutes; cool. Carefully remove jars from water. Check for proper seal. (If lid pushes down, store in a cool, dark place.
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makes 5 pints.