Local fruits are available in abundance, making this the perfect time of year for preserving jams and jelly.
This recipe requries 3 simple steps and just 3 ingredients, so let’s get started.
What you’ll need:
Step by Step Instructions
Hull and crush strawberries, one layer at a time. Measure exactly 4-1/2 cups prepared strawberries into large saucepan. Add pectin crystals; mix well.
Bring to boil on high heat. Stir in sugar. Return to boil; cook 1 min. Remove from heat. Stir and skim 5 min. to prevent fruit from floating to surface.
Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.