5 cups fresh strawberries, stems removed
4 cups granulated sugar
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin
Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes. Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes. Ladle quickly into sterilized freezer jars or containers, allowing 1/2 inch head space. Cover lids. Let stand at room temperature 24 hours. Store in freezer for up to one year, or if jam is to be used with 2 or 3 weeks, store in refrigerator.
Makes: 2 1/2 cups
Date: September 29, 2002