
Ingredients:
2 - 1.75 oz boxes of Sure Jell Pectin (yellow box)
5 cups strawberries, crushed
5 1/2 cups wild plum juice with pulp
1 Tbsp. lemon juice
1/2 tsp. butter
13 1/2 cups sugar
2 Tbsp. pure vanilla extract
15-20 12oz Ball Brand jelly jars
Directions:
(1) Wash in hot soapy water the jars, bands and lids. Allow to air dry.

(2) In a large skillet place the lids and cover with water. Heat over low heat.

(3) Choose only the ripest strawberries and wash well.

(4) Stir in lemon juice and vanilla.
(5) Measure exact amount of sugar into a separate bowl. Reducing sugar or using sugar substitutes will result in set failures.
(6) Stir in pectin into fruit. Add 1/2 teaspoon of butter to reduce foaming.
(7) Bring fruit mixture to full rolling boil on high heat, stirring constantly.

(9) Remove from heat. Skim off any foam.
(10) Ladle quickly into prepared jars, filling to within 1/8 of tops. Wipe jar rims and threads. Cover with lids and screw on the bands tightly. Immediately place jars UPSIDE DOWN until completely cooled. Jars should self-seal. Test by pressing on lids. If it doesn't spring back when pressed against the seal was good. If jar did not seal then refrigeration is necessary.
(11) Store unopened jars in cool, dry, dark place up to one year. Refrigerate opened jars up to 3 weeks.
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