Featured Pinch Tips Video
- 4 1/2 c
- strawberries, fresh
- 2 Tbsp
- lemon juice
- 1 box
- 1/2 tsp
- butter or margarine
- 7 c
- sugar, pre measured into an easily pourable container
1Get your jars and lids washed and on the stove or in your dishwasher to heat and sterilize.
2To start I put all my strawberries in a sink of cool water. I then pull them out 1 by 1 taking out the stems and cutting the larger ones up into the pot, I like to leave some small ones whole and set them aside along with some halves. You crush the cut up berries in the pot in layers. When they are all done, add your whole & half berries.
3Add some lemon juice to your berries and add the pectin and stir it in well, till it is all dissolved. Place it on the stove at a high heat add your margarine and bring to a boil stirring occasionally.
4When you have a good boil going, grab your container of sugar and pour into your pot and stir it in well. Bring it back up to a boil but this time to a rolling boil. One you can not stir down. Set timer for 1 minute and keep stirring.
5You can go over your minute, do not go under. Remove from heat (at this point they say you can continue stirring for 5 minutes and the berries won't stay on top, personally I disagree, once they went in hot water bath they were back at the top),and skim off the foam, as much as you can. Then start ladeling it into your jars, leaving a 1/2 inch headspace, (personally I use a plastic measuring cup for this process). Put on your heated lids and rings.
6Set them in a hot water bath for 5 minutes. When they are done, set them on a towel on a counter in an area with out too much air. Leave there to cool. You should hear pings as they seal. Don't forget to put the date on your labels.