Ingredients
5 cups crushed strawberries (about 3 pounds)1/2 cup water1/4 cup lemon juice6 tablespoons powdered fruit pectin7 cups sugar1/2 cup limoncello1 teaspoon grated lemon zest10 half-pint jars
Preparation
In a Dutch oven, combine strawberries, water and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in limoncello and zest.
Remove from heat; skim off foam. Ladle hot mixture into 10 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 in a canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
