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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 72 |
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Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! Ingredients:
2 quarts fresh strawberries |
5-1/2 cups sugar |
1 cup light corn syrup |
1/4 cup lemon juice |
3/4 cup water |
1 package (1-3/4 ounces) powdered fruit pectin |
Directions:
1. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes.
2. In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam.
3. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months. Yield: 4-1/2 pints.
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