Ingredients
- 2 quarts ripe strawberries
- 3 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup mint leaves and stems, firmly packed
- 1 box powdered fruit pectin
Directions
- Wash, hull and crush or grind strawberries. Place in jelly bag and squeeze out juice. Measure 2 ½ cups juice. Measure sugar; set aside.
- Place mint in a large saucepan; crush and add strawberry juice. Set over high heat. Add pectin; mix well. Stir until mixture reaches a hard boil. Add sugar all at once, stirring constantly. Remove from heat, skim and strain into glasses. Paraffin at once.
Imperial Sugar Insight
For water bath canning tips, visit FreshPreserving.com.