Strawberry Jelly

Processing: Boiling Water Canner 10 minutes
Storage: 12 months +
Yield: 6 cups per batch
Spread on toast or crackers – you can enjoy jars of homemade strawberry jelly all year long! 
12 cups chopped strawberries
1 ½ cups water
6 tablespoons powdered pectin
2 tablespoons lemon juice (fresh or bottled)
5 cups sugar
DAY 1: Make strawberry juice.
Simmer strawberries in water (covered) until soft - around 15 minutes. Gently strain through damp cloth (jelly bag, cheesecloth or muslin) overnight. Squeezing bag will result in cloudy jelly. Refrigerate juice.
DAY 2: Prepare jars.
Place jars in a pot and covering in water and boiling for 10 minutes.
Prepare jelly.
Measure 3 ½ cups of chilled strawberry juice into a pan, freeze any excess juice. Add pectin and lemon juice. Whisk well and bring to as high a boil as possible. Add sugar (all at once), whisking while sugar dissolves. Bring to a rolling boil (as hard a boil as possible). Boil hard for 1 minute.
Prepare lids.
While you are making the jelly, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jelly and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jelly into hot jars.
Immediately spoon the hot jelly into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
Boiling water canner processing.  
Process jars in a boiling water bath for 10 minutes (starting the timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

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