- 1⅓ (slightly heaping) cups mashed strawberries
- 2 Cups sugar
- 1 Tbsp. fresh lemon juice
- 14 g. powdered fruit pectin
- ½ Tbsp. butter
- Place 2, 8-ounce mason jars in a large pot of hot water (submerged.) Bring to a low simmer.
- Simmer center lids in separate, small saucepan full of water.
- Place mashed strawberries and lemon juice in a separate pot. Stir in pectin until dissolved. Bring strawberries to a strong boil.
- Add sugar all at once, then return mixture to a full boil that can’t be stirred down. Boil hard for 1 minute 15 seconds.
- Skim foam off the top and discard
- Remove one jar at a time from the simmering water, emptying water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill jars so that they have ¼-inch of space at the top.
- Run a knife down the side of the jar to get rid of air bubbles and disperse fruit.
- Wipe rim of jar with a wet cloth to remove any residue or stickiness.
- Remove center lid from simmering water and position it on top. Screw one of the lid rings onto it, but do not over-tighten!
- Repeat with other jar. If second jar has more than ¼ inch of head space when jelly runs out, do not boil & seal it. Simply store in the fridge. If both jars have the correct amount, then lower them back into the water (submerged).
- Place lid on pot, then bring water to a full boil. Boil hard for 10 to 12 minutes.
- Turn off heat, remove lid, and allow jars to remain in hot water for an addition five minutes.
- Remove jars from water using a jar lifter or grippy tongs, and allow them to sit undisturbed for 24 hours.
- After 24 hours, remove lid rings and check the seal of the jars. Center lids should have no give whatsoever. If any jars are not adequately sealed, store those jars in the fridge.
- Go ahead and tighten screw bands back into the jars and wipe off any hard-water residue. Store in the pantry until you’re ready to enjoy your homemade jelly!