Makes 5 or 6 half-pint jars
1 qt. strawberries (to make 2 cups crushed)
4 cups sugar
1 package powdered pectin
1 cup water
Note; If jam is too firm or tends to separate, stir. If it is too soft, bring it to a boil; it will thicken when cool.
1. Sort, wash, and drain berries. Remove tops. Crush berries; place in a large mixing bowl.
2. Add sugar, mix well, and let stand 20 minutes. stirring occasionally.
3. Dissolve pectin in water; boil 1 minute.
4. Add pectin solution to berry mixture; stir 2 minutes.
5. Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top. Cover containers and let stand at room temp. for 24 hours or until jam has set.
6. Store up to 3 weeks in refrigerator or up to a year in the freezer. Once a container is opened, refrigerate and use within a few days.
