TO PREPARE YOUR JUICE
You will need: Approximately 5 pounds of strawberries to make 2 cups of juice.
- WASH; crush one layer at a time using a potato masher.
- PLACE in a saucepan. Cover and simmer 5 minutes.
- STRAIN mixture through dampened jelly bag or several layers of cheesecloth to extract juice. Let juice drip, undisturbed, for 2 to 4 hours. Note: Squeezing the jelly bag may cause jelly to be cloudy.
I am making Low Sugar Strawberry Jelly
To make 8 half pints of Strawberry Jelly you will need.
8 cups of Strawberry juice
1/4 cup of lemon juice
1 thin pat of butter
8 tbsp of Ball Low Sugar/No Sugar pectin
1 3/4 cups of sugar
TO MAKE YOUR JELLY
Combine Strawberry Juice and Lemon Juice in a large stainless steel pot. Gradually stir in the pectin. Add butter, Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar or you can use sugar substitutes or honey, Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Fill your jars leaving 1/4 inch headspace. Wipe rims of jars with a damp paper towel dipped in hot water or vinegar. Clean rims ensures a good seal.
Put on lids and rings and tighten down finger tight.
Process in a boiling water bath for 10 minutes. Turn off heat and remove lid. Wait 5 more minutes and then remove jars from canner and place on a towel to cool for 24 hours.
Label and Store in a cool, dark room.