- 6 cups [1.5 L] sorted cleaned fresh strawberry slices
- 2 [1 13/4-ounce / 50-g each] boxes powdered pectin
- 1 3/4 cups [440 mL] liquid honey
- 2 tablespoons [30 mL] freshly squeezed lemon juice
- 6 [8-ounce / 250-mL each] hot sterilized jars, rings and caps
|
- Mix together fresh strawberry slices and pectin into a large casserole.
- Crush strawberry slices to well mix in pectin.
- Stirring, bring to a hard boil over medium-high heat.
- Leave to boil for 1 minute, still stirring.
- Stir in honey and freshly squeezed lemon juice.
- Bring back to a hard boil.
- Leave to boil for 5 minutes, still stirring.
- Scum mixture.
- Evenly ladle into hot sterilized jars, up to 1/4 inch [6 mm] from the rim.
- Seal jars.
- Process filled jars for 10 minutes covered with 2 inches [5 cm] boiling water.
- Transfer jars onto wire racks, away from drafts
- Leave jars to cool for 12 hours.
- Check seals before storing.
|
