I think you just mash until it's the consistency that you want. I like a little more chunky than straight juicy.
|fresh squeezed lemon juice (about 2)|
|hey suga suga!|
Next comes the sugar. Don't freak out but you add 7 cups of sugar. It sounds like a lot, and it is.. so if you want a low sugar or a sugar substitute it may alter the recipe. You can use Splenda or something or you an completely remove the sugar and substitute it with other things like juice. I'm going to be honest here. I made sugar-free strawberry jam and I really disliked it.
I'm sure everyone has their taste but it just wasn't for me.
So add your sugar or sugar substitute and put it on high heat and stir it constantly until it's at a roaring boil. Be careful though, I always tend to have it boil over as soon as I stop stirring for even a seconds.
|2 little pouches!|
Add the pectin and stir while it boils for 1 minute. Then remove it all from heat and start canning!
This is my favorite part. So, start with your first jar and fill it. I love my funnel for filling it (it's a wide mouth funnel) because it makes it so much less messy. Fill the jars and leave about a 1/4th inch head (that's the empty space at the top). Wipe the rim with a clean cloth to clean it before putting the lid on. Then add the ring and tighten. Don't over tighten it, you just want it hand tightened. Add them to your water bath. Bring your water bath to a boil for 10 minutes then remove the water bath from heat and let it sit for about 5 minutes.
|a bathing they will go|