Prep: 30 min. Process: 10 min.
4 cups fresh strawberries, hulled
2 cups chopped peeled ripe pears (about 2 medium)
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
6 cups sugar
2 tablespoons vanilla extract
Crush strawberries; transfer to a Dutch oven. Stir in pears, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Stir in vanilla.
Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
2 tablespoons: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.
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