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Pink Lemonade Jelly

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 3 pounds lemons
  
• 1 cup crushed strawberries (about ⅔ pound strawberries)
  
• 5 cups water
  
• 3 cups granulated sugar
  






Instructions



1. Scrub the lemons under cool running water. Slice the lemons in half crosswise, then cut each half into quarters.
   
   
2. Add the lemon pieces to a large, heavy-bottomed pot along with the crushed strawberries and water. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for 30 minutes to soften the lemons and release their natural pectin and juices.
   
   
3. Scoop the mixture into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 3� cups of juice (this could take up to an hour).
   
   
4. Pour the juice into the rinsed pot. Stir in the sugar. Bring the mixture to a boil over highest heat, stirring constantly. Maintain a full foamy boil until it reaches the gel stage, about 2 minutes. Remove from the heat.
   
   
5. Ladle the jelly into four clean half-pint jars, leaving a �-inch headspace. Process in a boiling water bath canner for 15 minutes.
   
   
   Makes four half-pint jars