Here's all you need:
- 8 cups strawberries, hulled and cut in half or quarters depending on their size
- 8 cups sugar or sugar substitute
- 1 1/2 cups water
- 2 pouches Pectin
First thing we did was hull and chop the strawberries in half or quarters. Then run them through the blender to puree them as thick or thin as you like. I personally like chunky jelly so I didn't puree them too much.
We stirred the pureed strawberries with the sugar and set it aside. On the stove, we combined 2 pouches of fruit Pectin and 1 1/2 cups water and let it boil for a couple minutes. When that's done, pour it into the strawberry/sugar mixture and stir it all together.
Stir for a few minutes to make sure the Pectin is evenly distributed and you're ready to can it! Or, in this case, you're ready to Gladware it! Make sure to get freezer-ready Gladware containers...
We used our handy Ball funnel which seems to fit any container and spooned the preserves in with a 1/2 cup measuring cup - perfect size for the containers I got.
That's a lot of preserves!
Phew - that was a long day of projects! But now we each have 12 containers of preserves, 3 jars of apple pie filling, finished Christmas cards, and new decor for our craft rooms! Fun!