Strawberry Jelly

• 2 pounds hulled ripe strawberries

• 4 cups white sugar

• 1/4 cup lemon juice

In a large bowl mash strawberries with potato masher until you are left with 4 cups or so of mashed berries.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. This will take at least 10 minutes.

Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees. This will take 10-15 minutes past the sugar dissolving.

To test if jelly will actually gel upon cooking and is ready to transfer to mason jars use a spoon and spoon one teaspoon onto a small plate and put plate in freezer for one minute. Remove from freezer and take your finger and make a line through the jelly. If an actual line is made in the jelly that means it’s ready.

Pour into two jars and let cool. Seal and refridgerate.

Jelly will be ready the next morning. Stir and enjoy.