Ingredients
- 2 pounds strawberries, trimmed and halved (about 5 cups)
- 4 cups granulated sugar
- 3 tablespoons fresh lemon juice
- 5 tablespoons (1.75 oz. package) pectin (optional)
Directions
- To sterilize jars: Wash jars, lids, and bands with hot, soapy water and let dry. Place jars in a large pot, cover with water, and bring to a simmer. Place lids and bands in a separate pot of hot water. Leave jars and lids in water until ready to fill.
- Make the jelly: Place strawberries in a blender or food processor and blend until smooth; add them to a large nonreactive pot.
- Add sugar, lemon juice, and pectin to the pot and place over medium-high heat. Start stirring until they dissolve in the mixture.
- Bring mixture to a boil and cook, stirring frequently, 3 minutes. Reduce heat to low and simmer until mixture darkens and thickens slightly, 3 to 5 minutes more.
- Turn off the heat and skim off the appearing foam with a spoon.
- Start filling the mason jars with jelly one at a time with a wide-mouth funnel. Clean the residue from the jar’s exterior.
- Place the center lids on the jars Tip: Make sure to leave a little space at the top of the jar (they will expand as they cool.)
- Fill the canning pot with water and boil for 10 minutes.
- Turn off the heat and let the jars cool for five minutes.
- Using a jar lifter, remove the jars from the hot water and let them sit at room temperature for 24 hours.
- After 24 hours, check the lids for seal. If sealed properly, store the jars in a pantry or kitchen cabinet.
