Ingredients
Scale
4 cups chopped strawberries
1 cup sugar
1 box Pamona’s Universal Pectin Powder
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain well before filling.
- In a small bowl mix together 1/2 teaspoon calcium powder {found in the Pamona’s box with the pectin} with 1/2 cup water.
- Stir and set aside.
- Chop strawberries to measure 4 cups.
- Add strawberries, and 2 teaspoons calcium water together in a 6-8 quart sauce pot, stir well and bring to a boil.
- Combined 1 cup of sugar and 2 teaspoons Pamona’s Pectin powder together in a bowl and once the strawberry mixture is boiling, slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over.
- Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads. Cover with two-piece lids.
- Screw bands tightly.
- Place jars on elevated rack in canner.
- Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to gentle boil. Process 10 min.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
Notes
If lids spring back, lids are not sealed and refrigeration is necessary}.
Yields {4} 1/2 pints.