Ingredients
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2 lbs ripe strawberries, hulled and quartered
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2 tbsp fresh lemon juice
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1 tbsp vanilla extract
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1 1/2 cups sugar, divided
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1 (1.59 oz) packet no-cook pectin
Steps
1
In a medium pot, with a potato masher, crush the strawberries with lemon juice and vanilla until mashed but still chunky. Stir in ½ cup sugar and let stand 20 min.
2
In a medium bowl, whisk together the pectin and remaining 1 cup sugar until well combined. Add pectin mixture to strawberries. Thoroughly stir together for 3 min., making sure there are no lumps of pectin or sugar.
3
Divide among small jars, leaving at least ½ inch headspace in jar. Seal lids. Let mixture stand at room temperature 1 hour to set. Freeze for up to 3 months or refrigerate for up to 2 weeks. If frozen, thaw in refrigerator overnight before serving.
Tips
Be sure to double check the proportion of pectin to sugar and fruit on the package. Different brands may vary in gelling strength.
