Ingredients
- 240g (1 cup) Strawberries
- Blueberries, Raspberries also Work
- 454g (2 cups) Sugar
- 25g (2 tbsp) HM Slow Set Pectin
- 240g (1 cup) Water
- 7.5g (1 ½ tsp) Citric Acid
Equipment
- Mason Jars
- Small Heavy Bottomed Saucepan
Timing
Active Time: 30 Minutes
Total Time: 3 Hours
Yield
8 Four Ounce Jars
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Prepare Berries and Pectin
Wash and remove stems from the fruit. Crush the fruit using a muddle. Alternatively you can slice or dice the fruit into your desired size. Any one of these works
Add ½ of the total sugar in the recipe into the strawberries (or other fruit) along with the citric acid. Mix this well and allow them to macerate for 30 minutes. Stir periodically to help dissolve the sugar. Refrigerate this mixture until needed.
In a separate bowl dry mix together the slow set HM pectin and the remaining sugar.
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Heat Pectin Mix
Pour the sugar and pectin mixture into a small heavy bottomed saucepan and stir in the water.
Heat the sugar, pectin and water mixture to a boil.
Once this has come to a boil allow it to cool to 115-120°F while stirring.
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Add Fruit and Can
When it reaches 120°F it can be stirred into the cooled fruit mixture.
Separate this into 4 oz mason jars and allow them to set in the refrigerator for 2 hours.
Once they have set, store them in the freezer until needed.
Once thawed it will be ready to use for up to 2 weeks.
