Ingredients
3-3/4 cups prepared strawberries (buy about 12 cups strawberries)
7 cups granulated sugar
1/4 cup lemon juice
1 pouch Certo Liquid Pectin
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Unlined copper for rapid evaporation — perfect jams and preserves
Large cypress tub — season sushi rice for parties and large batches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Unlined copper for rapid evaporation — perfect jams and preserves
Large cypress tub — season sushi rice for parties and large batches
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Hull and crush strawberries, one layer at a time. Measure exactly 3-3/4 cups prepared strawberries into large saucepan. Add sugar and lemon juice; mix well. Bring to boil on high heat; cook 1 min. Remove from heat. Stir in pectin. Stir and skim 5 min. to prevent fruit from floating to surface. Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.