- 6 cups crushed strawberries (about 1.5 quarts whole)
- 3 tablespoons of "Low or No-Sugar" Pectin (I used Ball’s)
- 2/3 cup rum (I used aged, non-spiced - but feel free to experiment)
- 1 cup raw (or turbinado) sugar
Add the sugar and rum. Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
The recipe makes enough to fill six half-pint jars.
I used these instructions preserve and seal the jars.
This recipe is based on this recipe which uses bourbon instead of rum: http://virginiabloggers.com/2012/08/09/guest-blogger-eating-appalachia/