Or as my husband tried to put it the lazy kind of persevering. How could making your own sauce from fruit you spent all morning picking be considered lazy? But really if you are canning solo, or for the first time stick to the freezer, if space allows. It's fast and easy and you can store the frozen jams for up to one year in your freezer or three weeks once thawed and in the refrigerator.
Four Le Parfait 7 Ounce Bail Closure Canning Jar
Cutting board and Knife
Juice of one Lemon
3 Cups of crushed Strawberries (**measure after you've crushed them)
4 Cups of sugar
1 (1.75 ounce) package dry pectin
3/4 cup water
1. Mix crushed strawberries with lemon juice and sugar, and let stand for 10 minutes.
2. Stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute.
3. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
4. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.