5 cups crushed fresh strawberries7 cups sugar1 teaspoon lemon juice1/2 teaspoon margarine1 box dry fruit pectin
Fill canner 1/2 full of water and bring to a boil. Wash and rinse well 8 one-cup jelly jars. Wash and rinse 8 canning lids and rings for jars.MEASURE EXACT AMOUNTS In a separate bowl measure sugar. In 6 or 8 quart sauce pot place the fruit, lemon juice, pectin and margarine. Bring mixture to a full rolling boil stirring constantly. Stir in all of sugar quickly and return to full rolling boil and boil exactly 1 minute, stirring constantly. Using a spoon skim off any foam. Place mixture in to jars and process.Eastern Area Agency on Aging is sponsoring two canning classes in our area:One class on September 10, 2010Time: 5:00pmPlace: United Methodist Church 703 Essex Street No more than 8 people at one classOne class on September 17, 2010Time: 5:00pmPlace: United Methodist Church 703 Essex Street No more than 8 people at one classNo fee for the classes, and all canning materials will be provided.