Strawberry-Vinegar Jam

1. 1

   In a large saucepan, whisk the mashed strawberries with the vinegar and lemon juice.

2. 2

   Sprinkle the pectin evenly on top, then whisk until incorporated.

3. 3

   Bring the mixture to a rolling boil over high heat.

4. 4

   Whisk in the sugar, return to a boil and cook over high heat until glossy and the sugar dissolves, about 3 minutes.

5. 5

   Remove from the heat and skim off any foam.

6. 6

   Pour the jelly into hot, sterilized canning jars to within 1/4 inch of the rims.

7. 7

   Seal the jars, then submerge them in a pot of water and boil for 5 minutes.

8. 8

   Carefully remove the jars and let cool.

9. 9

   Check the jar lids to make sure theyve fully sealed; refrigerate any jars with imperfect seals.

* Per serving · 4 servings · Values may vary.

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