- Cook Time
- Prep Time
- Makes 6 cupsServings
- 7 cups fresh strawberries, hulled and sliced
- 4 cups sugar
- 2 tablespoons fresh lemon juice
- 1 pouch liquid pectin
In large heavy bottom saucepan, gently mash strawberries. Add sugar and lemon juice. Stir in saucepan over low heat until sugar dissolves. Add pectin and stir. Increase heat to high and bring mixture to rolling boil; boil 2 minutes. Remove from heat and skim off foam. Pour into clean canning jars, leaving 1/4-inch head space. Cool slightly. Cover with lids and place in refrigerator. Use within two weeks.