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5 cups prepared fruit (about 2 quarts fully ripe strawberries) 7 cups sugar 1 box fruit pectin (such as Sure-Jell) 1/2 tsp. butter or margarine |
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Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.
Stem and thoroughly crush strawberries, 1 layer at a time. Measure 5 cups into 6- or 8-quart saucepot. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars are cool, check seals.
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