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Recipe of the Month – July 2025
July 2025
Ingredients
- 4 pounds of lychees
- 2 pounds strawberries
- 1 pineapple
- 6 tablespoons unflavored pectin
- Spoonful or pat of butter
- 4 cups sugar
- Pinch of salt
Directions
Prepare 8 jam jars and lids: Wash the jars and their screw bands in hot, soapy water. Rinse with warm water. Pour boiling water over the flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain the jars and lid parts well before filling.
Peel and deseed the lychees. Process them in a blender for about 1 minute. Stem and crush the strawberries thoroughly. Cut the pineapple into small pieces, but do not use the core.
Measure 5 cups of prepared fruit into a 6- or 8-quart saucepot, stir in the pectin, and add butter to reduce foaming. Bring mixture to a full rolling boil—keeps bubbling when stirred—over high heat, stirring constantly. Stir in sugar and salt. Return to a full rolling boil and cook for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Ladle the fruit immediately into prepared jars to within 1/4 inch of the top. Wipe jar rims and threads, then screw on the lids. Place jars in a large canning pot with enough water to cover jars by 1 to 2 inches. Put on the pot lid and bring water to a gentle boil. Process for 10 minutes. Remove jars and place them upright on a towel to cool completely. After jars cool, check seal integrity by pressing on the middle of the lids with your finger. If lids spring back, they are not sealed, and refrigeration is necessary.