This Jelly

Ingredients:
Strawberries - 1lb (450g)
Sugar - 1½ Cups - (300g)
Lemon Juice - ~2Tbsp (30ml)
Lemon Zest - 1/2 of a Lemon's worth

Directions:
First we need to steralize the jar.

Submerge the glass jar and lid in water and bring it a boil for 15 minutes.

Once the jar and lid are boiled and sterile do not touch the inside of the jar or lid with anything that has not been sterilzed, included your hands.

Meanwhile, place a plate in your freezer.

And Zest 1/2 of a lemon.

Core and slice all of the Strawberries (1lb (450g)).

To a pot on Low Heat add:
Sugar - 1½ Cups - (300g)
Lemon Juice - ~2Tbsp (30ml)
Lemon Zest - 1/2 of a Lemon's worth

Stir occasionally until the sugar is dissolved and the mixture begins to bubble lightly.

Add sliced Strawberries and turn the heat up to Medium-High and bring the mixture to a boil.

Use a masher to mush up the strawberries a little more and continue to boil for 10-15 minutes.

Conduct a plate test. Place a small dab of your hot jam onto the frozen plate and let it cool for a minute before running your finger through it. If the jam doesn’t run back together you’re ready to go. If it does run back together continue boiling for a few mintues and try the test again.

Place the mixture into the sterilzed jar and let it cool.

Enjoy.

Notes:

- Do not put the glass jar into already boiling water. the glass could and probably will break. warm it up slowly with the water.


- This Jelly will likely end up being a bit more tart and a tiny bit more liquidy than off the shelf jelly, but i believe the taste is more than enough to convert you.


- This makes one jar’s worth and should be eaten within a couple weeks. if you double or quadruple the recipe you’ll want to google some steps for canning jams and jellies. (even with jars it’s called canning, don’t ask me...)