1 quart strawberries
4 cups sugar
1 box sure-jell fruit pectin
3/4 cup water
1. Use 1-2 cup plastic containers with tight fitting lids
2. Discard stems and crush strawberries (1 cup at a time, with a potato masher) Do not puree, jam should have bits of fruit in it.
3. Measure exact amount of prepared fruit into a large bowl.
4. Measure exact amount of sugar into separate bowl (do not reduce sugar and don't use sugar substitutes)
5. Stir sugar into prepared fruit and let stand 10 minutes, stir occasionally.
6. Stir pectin and 3/4 cup water in small saucepan. Pectin may start out lumpy. Bring to boil on high heat, stirring constantly. Boil 1 minute, sitring constantly. Remove from heat.
7. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy (about 3 minutes)
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature (about 24 hours) until set. If not set after 24 hours, refrigerate for up to 3 weeks until set. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.
7.
