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Categories:Viewed: 92 - Published at: 4 years ago
Ingredients
- 2 pounds strawberries, rinsed, hulled and mashed (4 cups)
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/4 cup plus 1 1/2 teaspoon classic powdered pectin (not low sugar)
- 4 cups sugar
Method
- In a large saucepan, whisk the mashed strawberries with the vinegar and lemon juice.
- Sprinkle the pectin evenly on top, then whisk until incorporated.
- Bring the mixture to a rolling boil over high heat.
- Whisk in the sugar, return to a boil and cook over high heat until glossy and the sugar dissolves, about 3 minutes.
- Remove from the heat and skim off any foam.
- Pour the jelly into hot, sterilized canning jars to within 1/4 inch of the rims.
- Seal the jars, then submerge them in a pot of water and boil for 5 minutes.
- Carefully remove the jars and let cool.
- Check the jar lids to make sure theyve fully sealed; refrigerate any jars with imperfect seals.
