One note though before we start is to make sure you have at least an inch of water above the jars when you are processing, I didn't have quite that much and the top inch of my pie fill is a little more pink than red. Nothing wrong with it just the water ran low for a little bit near the end.
Ingredients: for about 2 quarts
- 7 cups of chopped strawberries
- 1 1/2 cups white sugar
- 1/2 cup Clear Gel (spelled Clear Jel in the United States) not any other version or thickener
- 2 cups cold water
- 7 tsp lemon juice
Instructions:
- Blanche your strawberries for 1 minute. This involves putting your strawberries in boiling water for 1 minute than straining them. Put them in a covered bowl.
- Mix your Clear Gel and sugar in a large stock pot or canning pot. (Clear Jel/Gel is the only approved thickener by the USDA). Add your cold water and whisk the ingredients together. Add heat and stir often until the mixture thickens and begins to bubble, this does not take long so be sure to keep a close eye on it.
- Add your lemon juice and stir constantly until it starts to bubble again.
- Remove from heat and gently fold in the strawberries, stir gently.
- Put the pie fill into your hot jars and tighten until hand tight.
- Seal the jars with a hot water bath, this took me 40 minutes. Again make sure the jars are completely covered in water for the entire processing time.
As you can see the top is a little pink as opposed to red there is nothing wrong with it just the water ran a little low near the end.
Please follow USDA guidelines for canning and use caution when handling hot dishes and ingredients.
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