Yields 2–3 (½ pint) Jars
Prep. time 10–15 minutes
Cooking time 10–15 minutes
Ingredients
4 cups strawberries, mashed
2½ cups sugar
½ cup water
½ cup light corn syrup
2 tablespoons lemon juice
½ package (1¾ ounces) powdered fruit pectin
Directions
- In a deep saucepan or cooking pot, combine the berries, lemon juice, corn syrup and sugar. Set aside for 10 minutes.
- Add the water; stir the mixture. Mix in the pectin.
- Boil the mixture till thermometer reads 220°F; cook over high heat until firm and thick. Stir continually to prevent scorching.
- Pour the hot mixture into pre-sterilized jars directly or with a jar funnel. Keep headspace of ½ inch from the jar top.
- To remove tiny air bubbles, insert a nonmetallic spatula and stir the mixture gently.
- Wipe the sealing edges with a damp cloth. Close the jars with the lids and adjust the bands/rings to seal and prevent any leakage.
- Store in a cool, dry and dark place; you can also refrigerate for up to 3 weeks.
A Louise Davidson recipe, from her book Small Batch Jams & Preserves.
