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

1. In a large bowl, crush berries with a fork and measure approximately 5 1/2 cups into a 6-quart pot.
2. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
3. 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.
4. Ladle into hot, sterilized canning jars leaving 1/4 inch headspace. Place lids on jars and tightly screw bands.
5. 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.

6. makes 5 pints.

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