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3 quarts - ripe strawberries, washed and stemmed
1 - (1 .75 oz.) pkg. powdered pectin
8 cups - Florida Crystals® Organic Cane Sugar
In large bowl crush berries with a fork and measure approximately 5 1/2 cups into a 6-quart pot. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and return to a full boil. Boil rapidly for 1 minute, stirring constantly. Remove from heat; skim. Stir and skim for 5 minutes to cool slightly and to prevent floating fruit.
Ladle into hot, sterilized, canning jars leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 15 minutes; cool. Carefully remove jars from water. Check for proper seal. (If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.) Store in a cool dark place.
Makes 5 pints.
Check out the Baking School for tips on successful home canning.
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