 |
|
|
|
|||
|
Prep Time: 45 minutes, Cook Time: 20 minutes, Makes: 8 half-pints
5 c. organic strawberries (when fresh strawberries are unavailable, use Henry's Frozen Strawberries) 1 c. organic unsweetened apple cider 1 tbsp. freshly squeezed lemon juice 1 (1.75 oz.) box pectin for no-sugar jam 1/2 tsp. Henry's Unsalted Butter Fill a water canner or large pot, half-full of water. Bring to a simmer. Wash jars, screw bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling. Crush berries with your hands and place in a large saucepot. Stir cider and lemon juice with pectin. Stir mixture into the berries. Add butter to reduce foaming. Bring to a rolling boil over high heat, stirring constantly. Cook for 1 minute, stirring constantly. Remove from heat and skim off any foam with the back of a metal spoon. Ladle into sterilized jars, leaving 1/8 inch space at the top of the jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess jam. Top with lids, screw tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 10 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the jelly is sealed and is good for a year, otherwise the jelly needs to be refrigerated and enjoyed within 6 weeks.) Allow to cool for 24 hours. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||