• Check the strawberries and remove any bad, discolored, or bruised ones. Place the strawberries in a food processor and blend until smooth. Pour the puree into a sieve /mesh, cheesecloth, or jelly bag to strain out only the strawberry juice. Discard the seeds and fruit fiber.
  6 cup Strawberries
• In a heavy bottom large pot (a large saucepan works too), combine the strawberries, sugar, salt, pectin powder, and lemon juice. Give it a good stir.
  2½ cups Sugar, 1 tbsp Lemon juice, 4 tbsp Pectin, ¼ tsp Salt
• Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a full rolling boil. Let it boil for two minutes on medium-high. Skim any foam that rises to the top with a metal spoon.
• Then, turn the heat to medium-low and cook for just about 5 minutes. If there is still some scum on the top, you can add a tablespoon of butter to dissolve it.
• Turn the heat off and let the jam sit in the pan for 2 to 3 minutes.

  Pro tip - When using pectin there is no need to test jam the traditional method. But, if unsure you can use a candy thermometer - the jelly should still reach 105 C / 221 F.
• Pour the jelly into warm sterilized jars leaving 1/4 inch headspace from the top. Use a clean sterilized knife or spatula to move the jelly a bit – this will remove any air pockets.
• Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.

  Alternatively, use the lid with screw-on rings that come with the canning jars.

The canning process (if you plan to can the jelly)

• Sterilize the jars - Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven and bake for 20 minutes at a low temperature of 284°F / 140°C.

Canning process

• Place a rack in the bottom of a large stockpot or water bath canner. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
• Lower the filled jars onto the rack, leaving sufficient space between them. Bring the water back to a boil. Cover the pot and process/simmer for 15 minutes.
• Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
• Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.