|Strawberries||2 1⁄2 Quart|
|Sugar||5 3⁄4 Cup (92 tbs)|
|Lemon juice||1 Tablespoon|
|Liquid pectin||2⁄3 Cup (10.67 tbs)|
Wash berries in 2 or 3 cold waters.
Lift into a colander to drain, then hull, removing any blemishes or soft spots.
Place the berries in a large saucepan or preserving kettle, crush slightly, and mix with 1/4 cup of the sugar.
Cover kettle and place over very low heat until juice begins to flow; then bring to simmering and remove from heat.
Place fruit in a double thickness cheesecloth bag, allow to drip without any squeezing or pressing until the extracted juice measures about 2 3/4 cups.
(Save pulp and any additional juice for jam.) Put measured juice, lemon juice, and rest of sugar into the same kettle (cleaned) over moderate heat, stirring until sugar dissolves.
Then bring to a full boil and quickly stir in the liquid pectin.
Again bring to a full rapid boil, and boil hard without stirring for 1/2 minute.
Remove from heat and skim quickly.
Pour into hot sterilized jelly glasses and cover with a thin film of melted paraffin.
Cool and add another layer of melted paraffin.