From Sandi's Recipe File - Fruit On Top Strawberry Jelly

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"From Sandi's Recipe File"

Recipe Source:
Recipe Card
from Bernadin Fruit Pectin Advertisement

Recipe Source:
Contemporary Brewhouse Cooking
by Mark Livingston & John Moore

Canning

Fruit On Top Strawberry Jelly

Amount	Ingredient
5 cups	hulled, quartered fully ripe strawberries
6 1/4 cups	granulated sugar
4 tablespoons	lemon juice, divided
	water
1 tablespoon	grated lemon rind
1 package (57 grams)	Bernardin Fruit Pectin

Preparation Tips:

In a large, deep stainless steel saucepan, combine strawberries, sugar, lemon rind, 2 tablespoons lemon juice and 2 tablespoons water; stir gently and let stand 3 hours (1 hour, for frozen strawberries).
Place 7 clean 236 ml or 250 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Boil SNAP Lids 5 minutes to soften sealing compound.
Bring fruit mixture to a rolling boil. Boil 2 minutes; remove from heat.
In a separate saucepan, whisk Bernardin Fruit Pectin into 1 cup water and 2 tablespoons lemon juice. Bring to a boil; boil hard 1 minute; add to hot fruit mixture and stir 8 minutes. Skim off foam.
Ladle mixture into hot sterilized jar to within 1/4 inch of top rim (head space). Using a rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining mixture.
Cover canner; return water to a boil. Process-boil filled jars-5 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Wipe jars, label and store in a cool, dark place. Makes 6 to 7 jars.

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