Ingredients:

  • 3 lbs fresh strawberries, washed and hulled
  • 1.5 cups filtered water
  • 4 cups granulated white sugar
  • 0.25 cup freshly squeezed lemon juice
  • 1.75 oz powdered fruit pectin
  • 0.5 tsp unsalted butter

Instructions:

  1. Place washed and hulled strawberries in a large heavy-bottomed pot with 1.5 cups of water. Use a potato masher to crush the berries roughly.
  2. Bring the mixture to a simmer over medium heat for 10 minutes until berries are soft and pale.
  3. Pour the hot pulp into a dampened jelly bag or four layers of cheesecloth suspended over a bowl. Allow to drip naturally for at least 4 hours. Do not squeeze the bag to ensure the jelly remains clear.
  4. Measure out 3.75 to 4 cups of the strained strawberry juice and pour into a clean pot. Stir in the lemon juice and powdered pectin.
  5. Add the butter. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  6. Add the sugar all at once and stir vigorously until completely dissolved and no crystals remain. Return to a full rolling boil and boil hard for exactly 1 minute.
  7. Remove from heat and drop a small amount on a cold plate; it should wrinkle when pushed with a finger after 30 seconds.