Strawberry Jelly with liquid pectin

  

Quantity: 8 to 9 half-pints

Jar size: half-pints or pints

Ingredients:

4 cups strawberry juice (about 3 quart boxes berries)
7½ cups sugar
2 pouches liquid pectin

Instructions:

1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. To prepare juice: Sort and wash fully ripe berries; remove any stems or caps. Crush berries one layer at a time in a flat-bottomed saucepan. Bring to a boil on high heat. Stir to prevent scorching. Reduce heat and boil gently for 10 minutes. Pour into a damp jelly bag and suspend the bag to drain the juice.

3. To make jelly: Measure juice into a kettle. Stir in sugar.

4. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

5. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute.

6. Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Half-Pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation




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