5 pints fresh strawberries, washed, hulled, divided
3 cups sugar
2 lemons, zested and juiced
1 box Sure-jell No-sugar added pectin (pink box)
- Cut large strawberries in half. Leave smaller strawberries whole.
- In a large pan, add sugar and lemon zest, and 1/2 of the strawberries, mash with a potato masher.
- Add the rest of the strawberries.
- Slowly bring strawberries to a boil, stirring occasionally.
- Add lemon juice and pectin.
- Cook until strawberry mixture is clear and syrup is thick, about 10-15 minutes. Turn off heat. Skim off foam from top of mixture as much as you can.
- While strawberries are boiling, in a separate pot sterilize jars in boiling water.
- Carefully take out jar with a lifter or tongs
- Quickly ladle strawberry mixture into the hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims, adjust two-piece lids and close.
- Put in the canner, if you don't have one, in a separate pan with about 2 inches of water, bring water to a boil and process for 10 minutes.
- Take jars out, set on top of towels on the counter, when you hear a "Pop", that's when you know your jars are sealed.
Makes 7 - 8 oz jars.
- Best strawberries for canning are fresh strawberries picked right out of the farm.
- If you are to use the preserves immediately no need to process them.
- It is important that you wash and sterilize your jars.