4 (8 ounce) half pints jars for canning 3 pounds strawberries lemon juice Ball® RealFruit™ Classic Pectin granulated sugar (I use Xylitol or Monk fruit, a natural sugar)
Prepare water bath and wash jars. Wash off the strawberries and remove the stems. Crush them with a potato masher.
Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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