Strawberry-Vinegar Jam

Directions

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.