Isian Pie Stroberi

Instructions

1. Bring a small pot of water to a rolling boil. Blanch 3 ½ cups strawberries, by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
2. In a medium saucepan or skillet, add ¾ cup granulated sugar and 5 tablespoons Clearjel and whisk to combine.
3. Heat 1 cup water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add 3 ½ teaspoons lemon juice, and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes
4. Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
5. If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes or until it bubbles and the gel is clear.
6. If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
7. Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
8. Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.