- 8 c strawberries (about 2 1/2 lbs)
- 2 1/4 c sugar
- 1/4 c fresh lemon juice
- 1 pk low sugar pectin (3 T)
- 1/4 t kosher salt
Hull strawberries and cut into 1/4″ slices. Combine sugar and pectin together, add lemon juice and pectin to strawberries, let macerate for one hr.
Bring mixture to a boil and cook for 3 minutes. Pour into freshly washed freezer containers or freezer-safe jars. Keeps in fridge for a month or in freezer for a year+.