Recipes

Rinse, then hull strawberries. In bowl, thoroughly crush strawberries, one layer at a time. Measure 1-3/4 cups (425 mL) into a large bowl. Add sugar and mix; let stand 10 minutes. Add lemon juice and fruit pectin; stir for 3 minutes. (a few sugar crystals will remain). Ladle quickly into glass jars or plastic containers (up to 2 cups/500 mL each). Cover at once with tight lids. Let stand at room temperature until set (may take up to 24 hours). Refrigerate for up to 3 weeks or freeze for longer storage.