• 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.