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1
Juice of half a lemon (if experimenting with other fruit purees, be sure to use 1 tablesp0on minimum with any fruit puree as the acid is necessary).
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2
additional sugar for coating.
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3
Spray a 9X9 baking pan with oil and then line it with plastic wrap.
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4
Lightly oil it again.
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5
Bunch the plastic at the tops of the pan so that the plastic wrap will not stretch and rip from the weight of the jellies (wish I had taken a picture of this--sorry!).
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6
Smooth the bottom so that there are as few air pockets as possible.
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7
Set aside.
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8
Set up a food processor or blender and place it on a scale.
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9
Grate the zest of one lemon into it.
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10
Squeeze the juice of 1 1/2 large and juicy lemons into it (use more lemons if your lemons are dry or small--this is basically to taste, i.e., how much lemon do you want in your strawberry?).
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11
Then add strawberries to reach one pound (16 oz); I recommend using frozen if you are off season.
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12
Puree until smooth.
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13
Open the pectin packets and place them next to the stove (I use a deep but narrow bowl to prevent them from spilling).
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14
Combine the puree and 3 cups of sugar in a 4 qt heavy saucepan (Greweling says you can use 2 qt but mine boiled over).
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15
Attach a thermometer and stir over medium high heat.
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16
Keep stirring until the fruit sugar mix reaches 238F Be sure to stir constantly to prevent the fruit from scorching on the bottom of the pan; it is best to use a silicone spatula to continually scrape at the bottom of the pan.
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17
When the puree reaches 238 F, add the pectin and return to a boil, still stirring.
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18
Stir at a boil for 1 minute.
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19
After the minute is up, turn off the heat and add the juice from the remaining half lemon (at least 1 tablespoon).
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20
Pour and scrape the puree into the prepared pan.
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21
Sprinkle a thin layer of sugar onto the jelly while it is still hot.
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22
Set aside to cool completely.
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23
When the jelly is cool, invert it onto a wooden cutting board and then remove the plastic wrap.
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24
Use an oiled chef's knife to slice the jelly into squares (or whatever shape you want) and then roll the individual pieces in more sugar.
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25
Store in a sealed container.
